Crispy Japanese breaded pork cutlets served with shredded cabbage and tonkatsu sauce.
Prep 20 min
Cook 20 min
Serves 4
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4
Pork loin chops
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100 g
Flour
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2
Eggs
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180 g
Panko breadcrumbs
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0.5 head
White cabbage
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300 g
Rice
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120 ml
Tonkatsu sauce
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1
Cook the rice according to packet instructions and keep warm until serving.
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2
Trim excess fat from the pork chops and lightly flatten them using a rolling pin until evenly thick.
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3
Season the pork well with salt and pepper on both sides.
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4
Prepare three shallow bowls containing flour, beaten eggs and panko breadcrumbs.
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5
Coat each pork chop first in flour, then egg, then breadcrumbs, pressing firmly so the coating sticks evenly.
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6
Heat vegetable oil in a deep frying pan over medium-high heat.
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7
Carefully fry the pork cutlets for 4–5 minutes on each side until deeply golden and fully cooked through.
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8
Transfer to kitchen paper to drain excess oil while resting briefly.
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9
Finely shred the cabbage and arrange alongside bowls of steamed rice.
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10
Slice the tonkatsu into strips and drizzle generously with tonkatsu sauce before serving.