Crisp Panko Pork Cutlets with Shredded Cabbage

What you need

• 4 boneless pork loin chops, about 2 cm (3/4 in) thick, 150 g each
• 1 tsp salt
• 1/2 tsp black pepper, freshly ground
• 50 g (1/3 cup) all-purpose flour
• 2 large eggs
• 90 g (1 1/2 cups) panko
• 750 ml (3 cups) neutral oil, for frying
• 300 g (10 oz) green cabbage, very finely shredded
• tonkatsu sauce, for serving

Method

Restated from the original video

1. 1

   Soak the cabbage in iced water for 10 min so it crisps up, then drain it well.

2. 2

   Make short cuts about 2 cm apart through the fat and the band of sinew along the edge of each piece of pork. This keeps it flat in the oil.

3. 3

   Season the pork on both sides with the salt and pepper.

4. 4

   Set out three plates: the flour on one, the eggs beaten on the second, the panko on the third.

5. 5

   Dust each piece in flour and shake off the excess. Dip it in egg, then press it into the panko on both sides until fully coated.

6. 6

   Pour the oil into a heavy, deep pan to a depth of at least 3 cm and heat it to 170 °C (340 °F).

7. 7

   Fry two pieces at a time, turning once, until the crust is deep golden, 5-6 min in total. The center should read 63 °C (145 °F) on a thermometer.

8. 8

   Lift the cutlets onto a wire rack and let them rest for 3-4 min.

9. 9

   Fry the remaining pork the same way, letting the oil come back to temperature first.

10. 10

    Slice each cutlet into strips about 2 cm wide and serve with a mound of cabbage and the tonkatsu sauce.

Imported from oishibook.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.