Japanese · Dinner
Fried Pork and Cabbage Bowl
Thinly sliced pork loin dredged in flour, egg and panko, deep-fried until golden and crisp, then sliced and served over shredded raw cabbage and steamed rice. Finished with tangy-sweet tonkatsu sauce, karashi mustard and a lemon wedge.
$5
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
702Calories
39.3gProtein
32.8gFat
62.1gCarbs
8.2gSugar
4.6gFiber
1145mgSodium
322mgChol
5.9gSat Fat
890mgPotassium
95mgCalcium
3.4mgIron
1.1mcgVitamin B12
38mgVitamin C
protein-rich
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Set up three shallow dishes with flour, beaten egg, and panko breadcrumbs. Season the pork chop with salt.
2
Dredge
Coat the pork in flour, shaking off excess, dip into egg, then press into panko until both sides are evenly crusted.
3
Fry
Heat vegetable oil to 340°F (170°C) over medium-high heat. Lower the cutlet in and fry 4 to 5 minutes, turning once, until deep golden brown.
4
Rest
Transfer the cutlet to a wire rack or paper towel and let rest 5 minutes until the crust sets.
5
Plate
Mound the cabbage on a plate, spoon rice alongside, slice the cutlet into strips, fan over the cabbage, drizzle with tonkatsu sauce, serve with lemon.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork loin chop, pounded thin
- 4 tbsp4 tbsp all-purpose flour
- 22 eggs, beaten
- 1 cup60g panko breadcrumbs
- 2 cup140g cabbage
- 1 1/2 cup280g cooked white rice
- 4 tbsp60ml tonkatsu sauce
- 2 cup480ml vegetable oil, for deep-frying
- 1/2 tsp1/2 tsp salt
- 22 lemon wedge
