Japanese Breaded Deep-Fried Pork Cutlet (Tonkatsu)

Ingredients: (Conversion Chart)

• 1 tablespoon Dijon mustard
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 2 teaspoons rice vinegar
• 4 ¾-inch thick boneless pork chops
• ½ teaspoon salt
• ½ teaspoon freshly ground pepper
• Flour, for dredging
• 2 eggs, lightly beaten
• 2 cups panko (dried Japanese breadcrumbs)
• ¼ cup corn oil
• 2 cups finely shredded cabbage

Directions:

1. Whisk Dijon mustard, soy sauce, mirin and rice vinegar in small measure, until combined. Set sauce aside.
2. Season pork with salt and pepper. Dredge each chop in flour, until coated, then dip chops in eggs, then in breadcrumbs, pressing crumbs to adhere.
3. Heat oil in nonstick skillet over medium-high heat. When oil is hot, add pork. Cook one side 3 to 4 minutes, or until golden brown, then turn pork, cooking another 3 to 4 minutes, adjusting heat, if necessary, so chops cook but coating does not burn, or until golden brown and cooked through.
4. Divide cabbage among 4 plates. Drizzle a little sauce over cabbage, then top with a chop each. Serve with remaining sauce.

Nutrition Info: