dinner · dairy-free
Pork tonkatsu with shredded cabbage
Pork loin chops pounded thin, coated in panko and fried until crunchy, then sliced over crisp cabbage with tonkatsu sauce.
- Time
- 30min
- Steps
- 4
Ingredients
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Allergens
Contains egg and wheat.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Shred the cabbage finely. Pat the pork chops dry, snip a few shallow cuts through the fat edge and pound to an even ½ inch. Season with the salt.
-
2
Set out the flour, beaten egg and panko in three shallow dishes. Coat each chop in flour, then egg, then panko, pressing lightly.
-
3
Heat about 1 cm (½ in) of oil in a deep skillet to 175°C (350°F). Fry one chop at a time, turning once, until golden and the center reaches 63°C (145°F).
-
4
Drain on a rack and rest 3 minutes. Slice into strips and serve with the cabbage and tonkatsu sauce.
