Name: Tahini and Lemon Japanese Tonkatsu with Shredded Cabbage
Total time: 37 min
Yield: 2 servings
Cuisine: Japanese home cooking
Ingredients: 4 pork cutlets (about 150g each); 1 egg; 1 cup breadcrumbs; 1 tbsp soy sauce; 1 tbsp rice vinegar; 1 onion, shredded; 1/2 head cabbage, shredded; oil for frying; salt to taste; 1 tbsp tahini; 1 tbsp lemon juice

A creamy, nutty flavor from tahini and a bright lemony finish, adding a unique texture and taste to the cabbage slaw.

Method

Add tahini and lemon juice to the pot with soy sauce and rice vinegar. Toss well.
Prepare pork cutlets by flattening with a meat mallet. Dredge in flour, dip in beaten egg, then coat with breadcrumbs.
Heat oil in a pan. Fry cutlets until golden brown and cooked through. Drain on paper towels.
In a bowl, mix shredded onion and cabbage with soy sauce and vinegar. Toss well.
Serve hot with tonkatsu and a side of cabbage.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.