Eosinophilic Esophagitis Friendly Tonkatsu

Total time50 min

Prep time20 min

Cook time20 min

4.8

(5)

Eosinophilic Esophagitis Friendly Tonkatsu

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Ingredients

4 servings

For the cutlets

4 boneless pork loin chops (about 6 oz each, ¾-inch thick)
½ tsp kosher salt
¼ tsp black pepper

For the breading

½ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
⅓ cup whole milk
Chef's tip
Use an unsweetened variety so it won't add sweetness, especially in savory dishes.
1 tbsp dijon mustard
2 cups panko breadcrumbs
Chef's tip
Regular bread crumbs are finer and less crunchy than panko. Use the same amount; coatings and toppings will be a bit denser and less crisp.

For frying

¾ cup neutral oil (such as vegetable or canola oil), plus more if needed

For the tonkatsu sauce

¼ cup worcestershire sauce
2 tbsp ketchup
1 tbsp soy sauce
Chef's tip
Coconut aminos are sweeter and less salty; taste and adjust the seasoning.
1 tsp sugar
½ tsp dry mustard powder

For serving

2 cups finely shredded green cabbage, for serving
steamed white rice, for serving (optional)
lemon wedges, for serving (optional)

Instructions

1
Stir together the Worcestershire sauce, ketchup, soy sauce, sugar, and dry mustard powder in a small bowl until the sugar dissolves. Set aside.
2
Place each pork chop between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/2-inch thickness. Season both sides with the salt and pepper.

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