Pork Tonkatsu

• Four 6- to 7-ounce boneless pork loin chops, pounded 1/2 inch thick
• 2 cups all-purpose flour
• 2 large eggs, lightly beaten
• 3 cups panko
• Kosher salt
• Pepper
• Canola oil, for frying
• 3 tablespoons Japanese mustard powder (see Note) or Colmans mustard powder
• 1/2 pound green cabbage, thinly sliced, preferably on a mandoline (4 cups)
• Tonkatsu sauce (see Note) and lemon wedges, for serving

1. Using kitchen shears, score the fat at the edges of the chops at 1-inch intervals, about 1/4 inch deep.
2. Put the flour, eggs and panko in 3 separate shallow bowls.
3. Season the flour with 1 teaspoon each of salt and pepper.
4. Season the pork cutlets with salt and pepper and coat them with flour, tapping off the excess.
5. Dip the cutlets in the beaten eggs and then in the panko, pressing to help the panko adhere.
6. In a large skillet, heat 1 inch of oil to 360.
7. Fry 2 pork cutlets over moderate heat, turning once, until golden brown and white throughout, about 4 minutes.
8. Drain on paper towels.
9. Transfer to a cutting board and season with salt.
10. Repeat with the remaining cutlets.
11. In a small bowl, whisk the mustard powder with 3 tablespoons of water until smooth.
12. Slice the tonkatsu into 3/4-inch strips and transfer to plates.
13. Serve with the cabbage, Japanese mustard, tonkatsu sauce and lemon wedges.

pork loin chops, flour, eggs, panko, kosher salt, pepper, canola oil, japanese mustard, green cabbage, tonkatsu sauce

Taken from www.foodandwine.com/recipes/pork-tonkatsu (may not work)