Tonkatsu with Cabbage Slaw
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 20 min
- Cost
- $14.00
- Nutrition
- 650 cal · 32g protein
- kid-favorite
- quick
- budget
🍳 1 pan · Picky-eater safe bet: plain rice
Tonkatsu with Cabbage Slaw is a Asian weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $14 in groceries. You'll need 1 pan, and the 14 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Cucumber salad (5 min)
Contains: Eggs · Gluten · Soy · Fish— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Oven-safe wire rackDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Box graterDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb thin boneless pork chops
- 1½ cups panko breadcrumbs
- ⅓ cup all-purpose flour
- 2 count eggs
- 1½ cups vegetable oil
- ½ head green cabbage
- 2 tbsp rice vinegar
- ¼ cup ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1½ cups jasmine rice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp sugar
Steps
- Start the rice. Pound the chops to about 1/2 inch thick and season with salt and pepper.
- Coat each chop in flour, then beaten egg, then panko, pressing so it sticks.
- Heat 1/4 inch of oil in a large skillet to about 350°F. Fry the chops in two batches, 3-4 minutes per side, until deep golden and 145°F inside. Rest on a rack 3 minutes before slicing.
- Shred the cabbage very thin and toss with the rice vinegar and a pinch of salt and sugar.
- Stir together the ketchup, Worcestershire and soy sauce for a quick katsu sauce.
- Slice the cutlets into strips and serve with rice, slaw and sauce for dipping.
- Picky eater tip: serve the plain rice and a plain, unsauced cutlet with the slaw and sauce on the side.
- Make ahead: bread the chops and shred the cabbage up to a day ahead and keep both covered in the fridge; leftover cutlets keep 3 days.
On the side: Cucumber salad (5 min)
2 cucumbers, 1 bottle rice vinegar
- Thinly slice the cucumbers. Toss with a splash of rice vinegar, a pinch of sugar and a pinch of salt.
Nutrition per serving
- Protein
- 32 g
- Carbohydrates
- 61 g
- Fiber
- 2 g
- Sugar
- 7 g
- Fat
- 28 g
- Saturated fat
- 5 g
- Sodium
- 610 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop