Tonkatsu Pork Cutlet with Cabbage Slaw

Step 1

Season the pork cutlets with salt and black pepper.

Step 2

Set up a breading station with flour in one bowl, beaten eggs in a second bowl, and panko in a third bowl.

Step 3

Dredge each cutlet in flour, dip in egg, then coat thoroughly with panko, pressing to adhere.

Step 4

Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering.

Step 5

Fry the cutlets for 3-4 minutes per side until golden brown and the pork reaches 145°F internal temperature.

Step 6

Transfer the cutlets to a paper-towel-lined plate to drain.

Step 7

Slice the cutlets into strips and serve over the shredded cabbage with tonkatsu sauce drizzled on top, finished with store-bought tonkatsu sauce.