CRISPY PORK CUTLETS (TONKATSU) WITH SHAVED CABBAGE SALAD AND GINGER VINAIGRETTE

Crispy Pork Cutlets (Tonkatsu) with Shaved Cabbage Salad and Ginger Vinaigrette image

Provided by Andrew Zimmern

Time 45m

Yield 4 servings

Number Of Ingredients 24

1 large head green cabbage, outer leaves and core discarded then sliced paper thin on a mandoline or with a very sharp knife (about 6 cups)
4 boneless pork rib chops, each about 7 ounces and 1/2 to 3/4 inch thick
Kosher salt and freshly ground black pepper
Peanut oil, for frying
1 cup all-purpose flour
3 large eggs, beaten
2 cups panko breadcrumbs
Sea salt
1/4 cup minced chives
1 tablespoon fresh lemon juice, plus lemon wedges for serving
Sea salt
Carrot-Ginger Vinaigrette, for serving, recipe follows
Bull Dog brand tonkatsu sauce, Japanese hot mustard and cooked Japanese short-grain rice, for serving
1/2 pound peeled carrots (2 to 3 medium), coarsely chopped
1 cup peanut oil
1/3 cup rice vinegar
1/4 cup peeled, chopped fresh ginger
1/4 cup chopped shallots
1/4 cup soy sauce
3 tablespoons toasted sesame oil
2 tablespoons fresh lemon juice
1 tablespoon sugar (or more, depending on the acidity of the vinegar)
8 shiso or perilla leaves, optional
Kosher salt and freshly ground white pepper

Steps:

Soak the cabbage in ice water for 20 minutes. Drain thoroughly then spin very dry in a salad spinner (or pat with paper towels). Set aside.
Meanwhile, carefully score the flat sides of the chops with a paring knife at 1-inch intervals, about 1/4 inch deep. Season with kosher salt and pepper.
Heat 3 inches of oil in a large pot to 350 degrees F.
Put the flour, eggs and panko in 3 separate shallow bowls. Season the flour with salt and pepper. Dredge each chop in the flour, shaking off the excess; dip in the egg, then dredge in the panko, pressing to help the crumbs adhere.
Fry the cutlets in a single layer, working in batches if need be, until medium browned (not burnt), 3 to 4 minutes per side. Transfer the cutlets to a wire rack set over a rimmed baking sheet and season immediately with sea salt.
While the cutlets cook, combine the cabbage with the chives, lemon juice and salt in a large bowl and toss.
Place each cutlet on a plate; add a pile of the seasoned cabbage and dress with the vinaigrette. Serve right away with some tonkatsu sauce, a smear of Japanese hot mustard on the edge of plate, lemon wedges and bowls of rice on the side, if you like.
Bring a medium saucepan of water to a simmer. Add the carrots and cook for 1 minute. Drain then immediately plunge in ice water. Drain again, then place in a blender. Add the remaining ingredients and blend until smooth. Season with salt and white pepper. Refrigerate for at least 30 minutes and up to 1 week. Makes 3 cups.