Japanese Tonkatsu Pork Cutlet with Cabbage Slaw

Ingredients

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

• 2 cups green cabbage, shredded
• 1 cup carrot, shredded
• 1 cup rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt

• 1 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon sugar

Method

1. 01
   Prepare the tonkatsu sauce by combining ketchup, Worcestershire sauce, soy sauce, and sugar in a bowl. Mix well and set aside.
2. 02
   In a large bowl, combine shredded cabbage, carrot, rice vinegar, sugar, and salt for the slaw. Toss well and let it marinate while you prepare the pork.
3. 03
   Season the pork cutlets with salt and pepper. Dredge each cutlet in flour, shaking off excess.
4. 04
   Dip the floured cutlets into the beaten eggs, ensuring they are completely coated.
5. 05
   Press the egg-coated cutlets into the panko breadcrumbs, ensuring an even coat.
6. 06
   Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the cutlets and cook for 3-4 minutes per side, or until golden brown and cooked through.
7. 07
   Remove the cutlets from the skillet and drain on paper towels.
8. 08
   Slice the tonkatsu and serve hot with cabbage slaw and a drizzle of tonkatsu sauce.