Pork Katsu (Crispy Japanese Cutlets)Recipe by Chef Heidi Fink

Directions

1. PORK CUTLET: If using boneless pork chops, trim off excess fat and sinew. Use a meat mallet to pound each to a thin even cutlet, about 2x its original diameter. if using pre-flattened pork cutlets, no preparation necessary.
2. Set up a breading station using three pie plates or flat bowls. Place flour inthe firt bowl, beaten eggs in the second, and panko bread crumbs in the third. Make sure to season each part of the breading station really well with salt.
3. Bread each flattened cutlet, starting with flour, then egg, then finally the seasoned panko crumbs. Make sure the crumbs are pressed well into the pork on both sides. Set breaded cutlets in a single layer on a tray in the fridge until ready to cook.
4. Before frying the cutlets, have rice and tonkatsu sauce warm. Fry pork in a 330 deep fryer until deep golden brown, super crispy, and pork is cooked through.
5. TO SERVE: place one serving of cooked rice in the bottom of a wide shallow bowl. Slice 1 crispy pork cutlet into thin strips widthwise and fan them out on top  of the rice. Drizzle with 30 to 45 ml (2 to 3 Tb) of tonkatsu sauce (on the pork only). Place a scoop of Sesame Ginger Slaw on the side, sprinkle everything with toasted sesame seeds, and serve,
6. TONKATSU SAUCE: This sauce can be up to two weeks in advance; store in the fridge until use. Combine all ingredients in a pot and bring to a simmer, whisking frequently. Simmer over very low heat, whisking occasionally, for 15 to 20 minutes, until sauce is glossy. Serve warm, or let cool an refrigerate for up to two weeks.
7. SESAME-GINGER DRESSING: This dressing can be made up to 1 week in advance, stored in the fridge. Toss with the slaw just before serving.
   Combine all the ingredients small bowl or mason jar. Whisk well in the bowl to combine, or if using the jar, place the lid on tightly and shake to combine. Toss with 1 head of cabbage, thinly sliced or shaved and two large carrots, peeled and grated.