Crispy Japanese Tonkatsu with Cabbage Slaw

Ingredients

• 4 pieces pork loin chops, pounded to 1/2 inch thick
• 1 cup all-purpose flour, sifted
• 2 cups panko breadcrumbs
• 2 large eggs, beaten
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup vegetable oil, for frying

• 2 cups cabbage, shredded
• 1 medium carrot, julienned
• 1 cup rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 tablespoon sesame oil

Method

1. 01
   Prepare the pork by seasoning both sides with salt and pepper.
2. 02
   Set up a dredging station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
3. 03
   Coat each pork chop in flour, shaking off any excess, then dip into the beaten eggs, and finally press into the panko breadcrumbs until thoroughly coated.
4. 04
   Heat vegetable oil in a large skillet over medium-high heat.
5. 05
   Fry each pork chop for 3-4 minutes on each side, or until golden brown and cooked through. Remove and place on a paper towel-lined plate to drain excess oil.
6. 06
   For the cabbage slaw, combine cabbage and carrot in a bowl.
7. 07
   In a separate small bowl, mix rice vinegar, sugar, salt, and sesame oil until the sugar dissolves.
8. 08
   Pour the dressing over the cabbage and carrot, and toss to combine well.
9. 09
   Serve the tonkatsu hot with a side of cabbage slaw.