Seed Oil Free Tonkatsu Pork Cutlet with Cabbage
Total time40 min
Prep time20 min
Cook time20 min
4.9(16)
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Learn more →Ingredients
4 servings
For the cutlets
- 4 boneless pork loin chops (about ¾ inch thick, 6 oz each)
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ cup all-purpose flour
- 2 large eggs
- 1 tbsp water
- 2 cups panko breadcrumbs
- 2 cups neutral oil (such as vegetable or canola oil), for frying
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.
For the tonkatsu sauce
- ¼ cup worcestershire sauce
- 3 tbsp ketchup
- 1 tbsp soy sauce
- 1 tsp dijon mustard
- 1 tsp sugar
For serving
- ½ small head green cabbage (about 1 lb), very finely shredded
- steamed white rice, for serving (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Make the tonkatsu sauce: whisk together the Worcestershire sauce, ketchup, soy sauce, Dijon mustard, and sugar in a small bowl until the sugar dissolves. Set aside.
- 2
Place the pork chops between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/2-inch thickness. Pat dry with paper towels, then season both sides with the salt and pepper.
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