Japanese · Salad
Pork Tonkatsu Cabbage Salad
Crisp breaded pork cutlets with shredded cabbage, cucumber, rice, and tangy tonkatsu sauce.
20 minutes prep · 20 minutes cooking · 4 servings
Ingredients
- 1.5 lb Pork cutlets
- 1.5 cup Panko breadcrumbs
- 2 item Eggs
- 0.5 item Green cabbage
- 1 item Cucumber
- 0.5 cup Tonkatsu sauce
- 2 cup White rice
- 0.75 tsp Garlic powder
- 0.5 tsp Ground ginger
- 0.5 tsp Black pepper
- 0.5 tsp Kosher salt
Directions
- Cook rice and shred cabbage and cucumber.
- Season pork, dip in beaten egg, and coat thoroughly in panko.
- Shallow-fry over medium heat until deep golden and the center reaches 145°F internal; rest 3 min.
- Rest cutlets briefly before slicing.
- Serve with cabbage salad, rice, and tonkatsu sauce.
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