Rye Free Tonkatsu

Total time50 min

Prep time20 min

Cook time20 min

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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
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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⅓ cup whole milk
1 tbsp dijon mustard
2 cups panko breadcrumbs

For frying

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

For the tonkatsu sauce

¼ cup worcestershire sauce
2 tbsp ketchup
1 tbsp soy sauce
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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