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Ingredients
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Pork Cutlet
Salad
Tonkatsu Sauce
Method
Pork Cutlet Preparation
- 1
Prepare the Pork
Season the pork loin pieces with salt and black pepper on both sides. Let them sit for about 10 minutes to absorb the seasoning.
- 2
Set Up Breading Station
In three separate shallow dishes, place the all-purpose flour, beaten eggs, and panko breadcrumbs.
- 3
Bread the Pork
Dredge each seasoned pork loin first in flour, shaking off excess. Then dip in the beaten eggs, letting any excess drip back into the dish. Finally, coat thoroughly in panko breadcrumbs, pressing gently to adhere.
- 4
Heat Oil
In a large skillet, heat the vegetable oil over medium heat until hot, about 350°F (175°C).
- 5
Fry the Pork
Carefully add the breaded pork cutlets to the hot oil. Fry for 5-7 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
Salad Preparation
- 6
- 7
Mix the Salad
In a large bowl, combine the sliced cabbage, grated carrot, and cucumber. Drizzle with sesame oil and rice vinegar, and season with salt and black pepper. Toss to combine.
Tonkatsu Sauce Preparation
- 8
Make the Sauce
In a small bowl, mix together the ketchup, Worcestershire sauce, soy sauce, sugar, and mustard until well combined.
Serving
- 9
Plate the Dish
Slice the cooked pork cutlets and serve them alongside the salad. Drizzle the tonkatsu sauce over the pork or serve it on the side for dipping.
