Tonkatsu

• 1 tablespoon Dijon mustard
• 1 tablespoon soy sauce
• 1 tablespoon mirin or honey
• 2 teaspoons rice or other mild vinegar
• 4 boneless pork steaks, preferably from the shoulder, about 6 ounces each
• Salt and black pepper to taste
• 1/4 cup neutral oil, such as corn or grapeseed
• Flour for dredging
• 2 eggs, lightly beaten in a wide, shallow bowl
• 2 cups panko (Japanese bread crumbs, page 8) or other bread crumbs, preferably homemade (page 580)
• 2 cups shredded cabbage
• Lemon wedges for serving

1. Combine the first 4 ingredients and set aside.
2. Sprinkle the meat with salt and pepper.
3. Put a large nonstick skillet over medium-high heat and add the oil.
4. When the oil is hota pinch of flour will sizzlebegin to prepare the pork: dip a piece in the flour, then the egg, and finally the bread crumbsthe more of this coating that adheres, the better.
5. Put the piece of pork in the pan and repeat until done; you may have to cook in batches (keep any cooked pieces in a low oven until youre finished cooking).
6. Adjust the heat so the meat cooks rapidly but the coating does not burn.
7. Rotate the pieces so they brown evenly and turn each as the first side becomes deep golden brown, 3 to 4 minutes.
8. Cook about the same amount of time on the second side.
9. Make a mound of cabbage on each of 4 plates.
10. Drizzle the cabbage with a bit of the sauce, then top with a cutlet.
11. Serve with lemon wedges and any remaining sauce.

mustard, soy sauce, honey, rice, pork, salt, neutral oil, flour, eggs, bread crumbs, cabbage, lemon wedges

Taken from www.epicurious.com/recipes/food/views/tonkatsu-386358 (may not work)