Tonkatsu with Homemade Tonkatsu Sauce

Ingredients

• 2 thick-cut (about 6 oz each) boneless pork loin chops
• 1 cup panko breadcrumbs
• 1/4 cup all-purpose flour
• 2 eggs
• 1 cup (for frying) vegetable oil
• 1/4 head, shredded finely green cabbage
• 3 tablespoons ketchup
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 teaspoon Dijon mustard(optional)
• to taste salt and pepper
• 2 cups, for serving cooked white rice(optional)

Instructions

1. 1

   Pound the pork chops to about 1/2 inch thickness, then season both sides with salt and pepper. Set up three shallow dishes: flour in one, beaten eggs in the second, and panko in the third.

2. 2

   Dredge each chop in flour, dip in egg, then press firmly into panko to coat completely on both sides. Rest the breaded cutlets on a plate for 5 minutes so the coating adheres.

3. 3

   Heat about 1/2 inch of vegetable oil in a heavy skillet over medium heat until it reaches 340°F (170°C). Fry the cutlets 4-5 minutes per side until deep golden brown and the internal temperature reaches 145°F (63°C).

4. 4

   Transfer cutlets to a wire rack or paper towels and rest for 3 minutes, then slice into strips.

5. 5

   While the cutlets fry, whisk together ketchup, Worcestershire sauce, soy sauce, sugar, and Dijon mustard to make the tonkatsu sauce.

6. 6

   Shred the cabbage finely. Serve the sliced tonkatsu over shredded cabbage with rice, drizzled or dipped in the tonkatsu sauce.