Pork Tonkatsu

1. 1

   Using kitchen shears, score the fat at the edges of the chops at 1-inch intervals, about 1/4 inch deep.

2. 2

   Put the flour, eggs and panko in 3 separate shallow bowls.

3. 3

   Season the flour with 1 teaspoon each of salt and pepper.

4. 4

   Season the pork cutlets with salt and pepper and coat them with flour, tapping off the excess.

5. 5

   Dip the cutlets in the beaten eggs and then in the panko, pressing to help the panko adhere.

6. 6

   In a large skillet, heat 1 inch of oil to 360.

7. 7

   Fry 2 pork cutlets over moderate heat, turning once, until golden brown and white throughout, about 4 minutes.

8. 8

   Drain on paper towels.

9. 9

   Transfer to a cutting board and season with salt.

10. 10

    Repeat with the remaining cutlets.

11. 11

    In a small bowl, whisk the mustard powder with 3 tablespoons of water until smooth.

12. 12

    Slice the tonkatsu into 3/4-inch strips and transfer to plates.

13. 13

    Serve with the cabbage, Japanese mustard, tonkatsu sauce and lemon wedges.

* Per serving · 4 servings · Values may vary.