Serves: 4
Total Calories: 450

vegetable oil for deep-frying
1/4 cup all-purpose flour
1.400 teaspoons salt
1/4 teaspoon freshly ground pepper
2 large eggs
1 cup Japanese flaked bread crumbs (panko)
4 boneless center-cut pork chops, pounded between waxed paper until 1/4 inch thick
6 cups thinly shredded napa cabbage
2 medium carrots, peeled and shredded
2 scallion, white and green parts, finely chopped
lemon wedges for serving
1 cup or bottled sauce

1. Preheat the oven to 200°F. Line a baking sheet with waxed paper. Place a large wire cake rack over a jelly roll pan. Into a deep, heavy skillet (preferably cast iron), pour 1 inch of oil and heat it over high heat until very hot but not smoking.

2. In a shallow bowl, combine the flour, salt, and pepper. In another shallow bowl, beat the eggs well. In a third shallow bowl, put the panko. Working with 2 cutlets at a time, coat each cutlet with the flour mixture, then the eggs, then the panko. Place on the waxed paper. Deep-fry 2 cutlets, turning once, until golden brown, about 3 minutes. Transfer to the wire rack to drain and keep warm in the oven while frying the other 2 cutlets.

3. To serve, in a medium bowl, mix the cabbage, carrots, and scallions. Divide the vegetable mixture evenly among 4 dinner plates. Cut each cutlet lengthwise into 3/4-inch-thick slices and arrange each sliced cutlet over the vegetables. Serve immediately, with the lemon wedges and a small bowl of tonkatsu sauce for each guest to dip the pork.

Nutritional Facts:

Serves: 4
Total Calories: 450
Calories from Fat: 123

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