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Pork tonkatsu with coleslaw

  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings


  • 2 tablespoons Kewpie mayonnaise
  • 1 tablespoon lemon juice
  • 5 cups (250g) finely shredded Chinese cabbage (wombok)
  • 2 carrots, cut into ribbons (see note)
  • 3 green onions, trimmed, thinly sliced diagonally
  • 400g pork loin steaks
  • 1/4 cup plain flour
  • 1 egg
  • 1 cup panko breadcrumbs
  • 1/3 cup rice bran oil
  • Steamed white rice, to serve
  • Hot English mustard, to serve
  • Soy sauce, to serve
  • Extra mayonnaise, to serve


  • 1
    Place mayonnaise and lemon juice in a large bowl. Season with salt and pepper. Whisk with a fork until combined. Add cabbage, carrot and green onion. Toss to coat.
  • 2
    Place 1 steak between 2 sheets of baking paper. Using a rolling pin, pound until almost doubled in size. Repeat with remaining steaks. Place flour on a large plate. Season with salt and pepper. Whisk egg and 2 teaspoons cold water together in a shallow bowl. Place breadcrumbs on a large plate. Coat 1 steak in flour, shaking off excess. Dip in egg mixture. Coat in breadcrumbs. Place on a large plate. Repeat with remaining ingredients.
  • 3
    Heat oil in a frying pan over medium-high. Cook pork, in 2 batches, for 3 minutes each side, or until golden and just cooked. Transfer to a plate lined with paper towel.
  • 4
    Cut each steak into 2cm slices and arrange on plates. Serve with coleslaw, rice, mustard, soy sauce and extra mayonnaise.

Source: taste.com.au


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