Tonkatsu

• 4 boneless pork chops 3/4 inch thick, pounded to 1/2 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

1. 1. Slice the boneless pork loin into 3/4 inch segments. Place the cutlets between two pieces of plastic wrap and pound evenly into 1/2 inch cutlets.
2. 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. 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.
4. 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.

pork chops, flour, eggs, breadcrumbs, canola oil, carrots, white rice, mayonnaise, tonkatsu sauce, chinese

Taken from www.yummly.com/recipe/Tonkatsu-2255320 (may not work)