Japanese Take-Out Tonkatsu (Fried Pork Cutlets)

• 13 cup ketchup
• 14 cup soy sauce
• 14 cup sugar
• 2 tablespoons mirin
• 13 cup Worcestershire sauce
• 14 teaspoon allspice
• 1 teaspoon Dijon mustard
• 6 (1/2 inch) thick pork cutlets or 6 (1/2 inch) boneless pork chops
• salt & freshly ground black pepper
• 12 cup unbleached all-purpose flour
• 2 large eggs, beaten
• 1 12 cups panko breadcrumbs
• 1 -2 cup vegetable oil, for frying
• finely shredded cabbage, for serving
• lemon wedge, for serving
• white rice, for serving

1. To make the sauce: Whisk all the ingredients together in a bowl until the sugar is dissolved.
2. Let stand for 30 minutes to allow the flavors to develop.
3. To make the tonkatsu: Heat 1/2 inch of oil in a large skillet to 360 degrees .
4. Pat the pork cutlets dry with paper towels, and make a few vertical slits on the outer rim of the cutlets to prevent them from curling when cooked.
5. Season both sides of the pork with salt & pepper, and dredge with flour, shaking off any excess.
6. Mix the eggs with 1 tablespoon water in a shallow bowl.
7. Dip the cutlets in the egg, then coat in panko breadcrumbs.
8. Gently slide the cutlets into the oil and cook for 4 to 5 minutes per side until golden brown, or just cooked through.
9. Drain on paper towels.
10. Cut each cutlet crosswise into 1-inch strips.
11. Arrange on individual plates and garnish with cabbage and lemon wedges.
12. Serve with a dish of tonkatsu sauce on the side for dipping.
13. Accompany with rice.

ketchup, soy sauce, sugar, mirin, worcestershire sauce, allspice, mustard, pork cutlets, salt, flour, eggs, breadcrumbs, vegetable oil, cabbage, lemon, white rice

Taken from www.food.com/recipe/japanese-take-out-tonkatsu-fried-pork-cutlets-318586 (may not work)