Crispy Panko Tonkatsu with Shredded Cabbage

If making homemade tonkatsu sauce, stir together ketchup, Worcestershire sauce, soy sauce, mirin, and Dijon mustard. Set aside.

Make small cuts along the fat edge and connective tissue of each pork chop to prevent curling during frying. Pound each cutlet to an even 1/2-inch thickness with a meat mallet.

Season both sides of the pork generously with salt and pepper.

Set up a breading station: flour in one shallow dish, beaten eggs in another, and panko in a third.

Dredge each cutlet in flour, shaking off the excess. Dip into the egg, letting any excess drip off. Press firmly into the panko, making sure every surface is evenly coated.

Heat vegetable oil in a deep heavy-bottomed pot or Dutch oven to 340F (170C). The oil should be about 2 inches deep.

Fry the cutlets one or two at a time for 4-5 minutes per side until deep golden brown and cooked through to an internal temperature of 145F.

Transfer to a wire rack set over a baking sheet and let rest for 3 minutes. This keeps the crust crispy.

Slice each cutlet crosswise into 3/4-inch strips, keeping the shape intact. Serve over a bed of shredded cabbage with steamed rice, tonkatsu sauce, and a lemon wedge.