From inthekitchenwithkath.com
(Adapted from a recipe in Mark Bittman’s The Best Recipes in the World)
Serves 2 (doubles easily)
1½ teaspoons Dijon mustard
1½ teaspoons soy sauce
1½ teaspoons honey
1 teaspoon rice or other mild vinegar
2 boneless pork steaks, about 6 ounces each
Salt and pepper to taste
¼ cup oil
Flour for dredging
1 egg lightly beaten
1 cup panko (Japanese bread crumbs)
1½ cups shredded cabbage
1. Combine the mustard, soy sauce, honey and vinegar for the tonkatsu sauce and set aside.
2. If the pork steaks are a bit thick, pound them between sheets of wax paper so they are about ½ - ¾ inch thick.
3. Sprinkle the steaks with salt and pepper.
4. Heat the oil in a pan over medium to medium-high heat. A pinch of flour will sizzle in the pan when it’s hot enough.
5. Dredge the pork in the flour, then the egg, and then the panko. You want a thick layer of the panko.
6. Put the steaks in the pan and cook for 3 – 4 minutes, until nicely browned. Turn over and cook for another 3 – 4 minutes.
7. Divide the cabbage between two plates and drizzle with some of the tonkatsu sauce.
8. Cut each pork steak crosswise into strips, place them on the cabbage and drizzle with sauce.