Tonkatsu with Cantonese Cabbage
A Japanese-inspired dish featuring a breaded and fried pork cutlet served with a traditional Cantonese-style steamed cabbage.
Ingredients
- ●4-6 oz pork cutlet
- ●1 head cantonese cabbage
- ●1 cup all-purpose flour
- ●1 cup yeasty breadcrumbs
- ●2 eggs
- ●2 tbsp bacon drippings
- ●2 tbsp dim sum sauce
Instructions
- 1
Prepare the cabbage by separating the leaves and rinsing under cold water.
- 2
In a shallow dish, mix together flour and a pinch of salt.
- 3
Dip the pork cutlet in the flour mixture, then the eggs, and finally the breadcrumbs.
- 4
Heat the bacon drippings in a large skillet over medium-high heat.
- 5
Add the breaded pork cutlet and fry until golden brown, about 3-4 minutes per side.
- 6
Transfer the pork cutlet to a plate and set aside.
- 7
In the same skillet, add the dim sum sauce and stir to combine with the bacon drippings.
- 8
Add the prepared cabbage to the skillet and steam until tender, about 5-7 minutes.
- 9
Serve the pork cutlet with the steamed cabbage and additional dim sum sauce if desired.