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Ingredients
US|METRIC
4 SERVINGS
- 4 boneless pork chops (3/4 inch thick, pounded to ½ inch thickness)
- 1 cup flour (seasoned)
- 2 eggs (beaten, seasoned)
- 1 cup panko breadcrumbs (seasoned)
- canola oil (As needed)
- 1/2 head green cabbage (core removed, sliced thinly on a slicer)
- 1 carrots (shredded)
- 4 cups white rice
- Kewpie Mayonnaise (As needed)
- tonkatsu sauce (As needed)
- chinese mustard (As needed)
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Directions
- 1. Slice the boneless pork loin into ¾ inch segments. Place the cutlets between two pieces of plastic wrap and pound evenly into ½ inch cutlets.
- 2. Set up a standard breading procedure of flour, eggs and panko. Bread each of the pounded pork chops, cover and refrigerate for at least 1 hour before frying.
- 3. Shallow fry the pork chops over medium heat for 3 minutes on one side and 2 minutes on the other until crispy and nicely browned. Remove from the pan onto a draining rack or paper towels.
- Serve the tonkatsu cutlets alongside steamed white rice, finely shredded cabbage and carrot. Drizzle kewpie mayonnaise over the top of the cabbage salad and a swipe of Chinese mustard on the edge of the plate. Katsu sauce can be served in a small dish alongside or as a drizzle over the top of the dish.
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