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Pork tonkatsu with coleslaw
Pork tonkatsu with coleslaw
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Quick and delicious twist on traditional Japanese dish for the whole family to enjoy.
Ingredients:
  • 39.60 gm Kewpie mayonnaise
  • 21.00 gm lemon juice
  • 250g chinese cabbage
  • 2 carrots, cut into ribbons (see note)
  • 3 green onions, trimmed, thinly sliced diagonally
  • 400g pork loin steaks
  • 62.50 ml plain flour
  • 1 egg
  • 250.00 ml panko breadcrumbs
  • 75.90 gm rice bran oil
  • Steamed white rice, to serve
  • Hot English mustard, to serve
  • Soy sauce, to serve
  • Extra mayonnaise, to serve
Instructions:
  • In a large bowl, combine mayonnaise and lemon juice. Season with salt and pepper, then whisk until well mixed. Add cabbage, carrot, and green onion, and toss to evenly coat.
  • Place each steak between sheets of baking paper and gently pound with a rolling pin to almost double in size. Next, coat the steaks in flour seasoned with salt and pepper, dip in an egg mixture, and coat with breadcrumbs. Repeat for each steak.
  • Heat oil in a hot frying pan. Sear pork in two batches for about 3 minutes per side, or until beautifully golden and cooked through. Place on a paper towel-lined plate to absorb excess oil.
  • Slice each steak into 2cm pieces and elegantly plate. Serve with vibrant coleslaw, fluffy rice, zesty mustard, savory soy sauce, and an extra dollop of creamy mayonnaise.

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