Prep 30 mins
Cook 10 mins
From Sonoko Kondo's 1986 book, "The Poetical Pursuit of Food". Fried pork coated in crispy panko served with shredded cabbage, tonkatsu sauce, and garnished with lemon is sold in restaurants in Japan which specialize in the dish. It's easily reproduced at home. You can find bulldog sauce/tonkatsu sauce in Asian groceries and some supermarkets. I use pork tenderloin to make this.
- 4 lean boneless pork chops or 4 loin fillets
- salt, pepper
- 2 cups thinly shredded cabbage
- 1⁄4 cup flour
- 1 egg
- 3⁄4 cup panko breadcrumbs
- vegetable oil (for frying)
- 1 lemon, cut into wedges
- soy sauce
- Tonkatsu sauce (bulldog sauce)
- Trim excess fat from meat. Wipe off moisture with paper towel. Sprinkle meat on both sides with salt and pepper.
- Soak shredded cabbage in chilled water for 1 or 2 minutes. Drain well and refrigerate.
- Coat each piece of meat with flour and tap each side with your hands to remove excess.
- Beat the egg in a bowl and place panko in another bowl. Dip each piece of meat first into the egg, then into the panko, trying to get an even coating on each piece.
- Heat oil to 375 degrees in a large, heavy pan or a deep fryer. A few bread crumbs dropped into the oil should sizzle instantly, but not burn.Deep fry the cutlets until both sides are golden brown, about 3-4 minutes on each side.
- Cut each cutlet into 1-inch slices. Serve over a bed of the shredded cabbage, garnished with lemon wedges, with soy sauce and tonkatsu sauce on the side.