As aired on March 14, 2012
Recipe Courtesy of Chef Bryan Woolley
4 cups shredded cabbage
1/4 cup rice vinegar
2 tbsp vegetable oil
salt and pepper to taste
4 boneless pork chops, about 1/3 inch thick
2 eggs, beaten
1 cup flour
1 tsp dry mustard
2 tsp salt
2 tsp black pepper
1 1/2 cups panko bread crumbs
vegetable oil for frying
1. To make the cabbage salad, whisk the rice vinegar, vegetable oil, salt and pepper in a small bowl and set aside. When ready to serve, pour the dressing over the cabbage and toss.
2. For the pork cutlets, combine the flour, mustard, salt and pepper in a large sealable plastic bag (like a ziploc).
3. Dredge the pork chops in the flour mixture and then dip them in the beaten eggs and finally dredge in the panko (bread crumbs).
4. Heat a large sauté pan on the stove and add about 1/2 inch oil in the bottom. When the oil reaches approximately 350 degree’s pan fry the pork chops for about 4 minutes on each side. They should turn a golden brown, if needed adjust cooking times. They can be baked off in a 350 degree oven for about 20 minutes if you would rather not fry them.
5. Toss the shredded cabbage with the dressing and serve with the pork cutlets. Enjoy! (I like to serve Tonkatsu sauce with this dish. Tonkatsu sauce can be found at most Asian stores.)
(Copyright 2012 Sinclair Broadcasting Group)