Tonkatsu with Cabbage

Serves 4

Ingredients

• 4 (about 5–6 oz each, ½-inch thick) boneless pork loin chops
• ½ tsp kosher salt
• ¼ tsp black pepper
• ½ cup all-purpose flour
• 2 large eggs
• 1½ cups panko breadcrumbs
• 2 cups (for frying) neutral oil (canola or vegetable)
• ½ medium head (about 1 lb) green cabbage
• 3 cups cooked Japanese short-grain rice
• ¼ cup tonkatsu sauce (such as Bull-Dog or homemade)
• 4 lemon wedges
• 1 tsp sesame seeds (optional garnish)

Instructions

1. 1Remove pork chops from fridge 15 minutes before cooking. Pat dry with paper towels.
2. 2Using the back of a heavy knife or meat mallet, gently pound each chop to ¼-inch thickness. Season both sides with salt and pepper.
3. 3Set up three shallow bowls: first with flour, second with beaten eggs, third with panko breadcrumbs.
4. 4Dredge each pork chop in flour, shake off excess, dip in egg, then press firmly into panko to coat both sides evenly. Place coated cutlets on a plate.
5. 5Heat oil in a large heavy skillet or Dutch oven to 350 °F (175 °C).
6. 6While oil heats, finely shred the cabbage using a sharp knife or mandoline. Soak in ice water for 5 minutes, then drain and spin dry for extra crispness.
7. 7Fry the cutlets two at a time. Cook 2–3 minutes per side until deep golden brown and internal temperature reaches 145 °F. Transfer to a wire rack set over a baking sheet to drain. Repeat with remaining cutlets.
8. 8Slice each tonkatsu into ½-inch strips.
9. 9Divide cooked rice among four bowls. Arrange a mound of shredded cabbage beside the rice and place sliced tonkatsu on top.
10. 10Drizzle or serve tonkatsu sauce on the side. Garnish with a lemon wedge and a sprinkle of sesame seeds if desired. Serve immediately.