Name: Crispy Pork Cutlets (Tonkatsu) with Shaved Cabbage Salad and Ginger Vinaigrette
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 1 large head green cabbage, outer leaves and core discarded then sliced paper thin on a mandoline or with a very sharp knife (about 6 cups); 4 boneless pork rib chops, each about 7 ounces and 1/2 to 3/4 inch thick; Kosher salt and freshly ground black pepper; Peanut oil, for frying; 1 cup all-purpose flour; 3 large eggs, beaten; 2 cups panko breadcrumbs; Sea salt; 1/4 cup minced chives; 1 tablespoon fresh lemon juice, plus lemon wedges for serving; Sea salt; Carrot-Ginger Vinaigrette, for serving, recipe follows; Bull Dog brand tonkatsu sauce, Japanese hot mustard and cooked Japanese short-grain rice, for serving; 1/2 pound peeled carrots (2 to 3 medium), coarsely chopped; 1 cup peanut oil; 1/3 cup rice vinegar; 1/4 cup peeled, chopped fresh ginger; 1/4 cup chopped shallots; 1/4 cup soy sauce; 3 tablespoons toasted sesame oil; 2 tablespoons fresh lemon juice; 1 tablespoon sugar (or more, depending on the acidity of the vinegar); 8 shiso or perilla leaves, optional; Kosher salt and freshly ground white pepper

Directions

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Crispy Pork Cutlets with Shaved Cabbage Salad and Ginger Vinaigrette

49m Easy 96%

CLASS

Soak the cabbage in ice water for 20 minutes. Drain thoroughly then spin very dry in a salad spinner (or pat with paper towels). Set aside.
Meanwhile, carefully score the flat sides of the chops with a paring knife at 1-inch intervals, about 1/4 inch deep. Season with kosher salt and pepper.
Heat 3 inches of oil in a large pot to 350 degrees F.
Put the flour, eggs and panko in 3 separate shallow bowls. Season the flour with salt and pepper. Dredge each chop in the flour, shaking off the excess; dip in the egg, then dredge in the panko, pressing to help the crumbs adhere.
Fry the cutlets in a single layer, working in batches if need be, until medium browned (not burnt), 3 to 4 minutes per side. Transfer the cutlets to a wire rack set over a rimmed baking sheet and season immediately with sea salt.
While the cutlets cook, combine the cabbage with the chives, lemon juice and salt in a large bowl and toss.
Place each cutlet on a plate; add a pile of the seasoned cabbage and dress with the vinaigrette. Serve right away with some tonkatsu sauce, a smear of Japanese hot mustard on the edge of plate, lemon wedges and bowls of rice on the side, if you like.

Carrot-Ginger Vinaigrette:

Bring a medium saucepan of water to a simmer. Add the carrots and cook for 1 minute. Drain then immediately plunge in ice water. Drain again, then place in a blender. Add the remaining ingredients and blend until smooth. Season with salt and white pepper. Refrigerate for at least 30 minutes and up to 1 week. Makes 3 cups.

Cook’s Note

Bull Dog brand tonkatsu sauce, Japanese hot mustard and Japanese short-grain rice are available at Japanese markets and on Amazon. I make this dressing and keep it in my fridge at all times--it's that good. The shiso or perilla (beefsteak plant leaf) is available at any Asian grocery and many conventional markets.