Name: Crispy Tonkatsu with Zesty Cabbage Slaw
Prep time: 20 min
Cook time: 23 min
Total time: 43 min
Ingredients: 1.5 lbs Boneless pork loin cutlets; 1 to taste Salt and black pepper; 0.5 cups All-purpose flour; 2 whole Large eggs, beaten; 2 cups Panko breadcrumbs; 4 cups Vegetable oil for frying; 4 cups Green cabbage, thinly shredded; 2 pieces Lemon wedges; 0.5 cups Tonkatsu sauce

DinnerComfort FoodHigh-Protein

Ingredients (9)

Ingredient	Qty	Cal	P	C	F
Boneless pork loin cutlets	1.5 lbs	225	38g	0g	7g
Salt and black pepper	1 to taste	0	0g	0g	0g
All-purpose flour	0.5 cups	57	2g	12g	0g
Large eggs, beaten	2 whole	32	3g	0g	2g
Panko breadcrumbs	2 cups	119	4g	22g	2g
Vegetable oil for fryingest. 10% oil absorption	4 cups	1927	0g	0g	218g
Green cabbage, thinly shredded	4 cups	18	1g	4g	0g
Lemon wedges	2 pieces	0	0g	0g	0g
Tonkatsu sauce	0.5 cups	36	0g	8g	0g

Ingredients (9)

Ingredient	Qty	Cal	P	C	F
Boneless pork loin cutlets	1.5 lbs	225	38g	0g	7g
Salt and black pepper	1 to taste	0	0g	0g	0g
All-purpose flour	0.5 cups	57	2g	12g	0g
Large eggs, beaten	2 whole	32	3g	0g	2g
Panko breadcrumbs	2 cups	119	4g	22g	2g
Vegetable oil for fryingest. 10% oil absorption	4 cups	1927	0g	0g	218g
Green cabbage, thinly shredded	4 cups	18	1g	4g	0g
Lemon wedges	2 pieces	0	0g	0g	0g
Tonkatsu sauce	0.5 cups	36	0g	8g	0g

Directions

Step 1
Pat pork cutlets dry. Season generously with salt and pepper on both sides. Make shallow slits around the edges to prevent curling.
Step 2
Set up a breading station: one plate with flour, one shallow dish with beaten eggs, and one shallow dish with panko breadcrumbs.
Step 3
Dredge each pork cutlet in flour, shaking off excess. Dip in beaten egg, ensuring full coverage. Finally, coat thoroughly in panko, pressing gently to adhere.
Step 4
Heat vegetable oil in a large deep skillet or pot to 340-350°F (170-175°C). Fry cutlets in batches, without overcrowding, for 3-4 minutes per side, until golden brown and cooked through.
Step 5
Remove fried cutlets and place on a wire rack set over paper towels to drain excess oil. Let rest for a few minutes.
Step 6
Slice the tonkatsu into strips about 1 inch wide. Serve immediately with shredded cabbage, lemon wedges, and a generous drizzle of tonkatsu sauce.