Crispy Pork Katsu & Slaw

• Pork chop(4)
• Salt(1½ tsp)
• Black pepper(¾ tsp)
• All-Purpose Flour(6 tbsp)
• Eggs(2)
• Panko(180 g)
• Rapeseed Oil(8 tbsp)
• Cabbage(400 g)
• Carrot(1)
• Mayonnaise(4 tbsp)
• Rice Vinegar(2 tbsp)
• Honey(1 tbsp)
• Ketchup(4 tbsp)
• Worcestershire sauce(2 tbsp)
• Soy sauce(1 tbsp)
• Mustard(1 tbsp)
• Lemon(1)

Method

1. 1

   Pat the {Pork chop} dry, then season both sides with {Salt} and {Black pepper}. Finely shred the {Cabbage}, grate the {Carrot}, and cut the {Lemon} into wedges.

   ~15 min

2. 2

   Set up a breading station with {Flour} in one bowl, the {Eggs} beaten in another, and {Panko Breadcrumbs} in a third. Coat each {Pork chop} in flour, then egg, then panko, pressing well so the crumbs stick.

3. 3

   Whisk the {Mayonnaise}, {Rice Vinegar}, and {Honey} in a large bowl. Add the {Cabbage} and {Carrot}, toss until evenly coated, and set aside.

4. 4

   Stir together the {Ketchup}, {Worcestershire sauce}, {Soy sauce}, and {Mustard} to make a quick katsu-style sauce.

5. 5

   Heat the {Vegetable oil} in a large frying pan over medium heat. Fry the breaded {Pork chop} for 4-5 minutes per side until golden, crisp, and cooked through.

   ~10 min

6. 6

   Rest the katsu for 2 minutes, then serve each {Pork chop} with a pile of slaw, spoon over the sauce, and add {Lemon} wedges on the side.

   ~2 min