Pork Tonkatsu with Snap Pea & Cabbage Salad

Sesame Tonkatsu with Sweet Yuzu Snap Pea & Cabbage Salad

Recipe developed by Audrey Marcum.

Ingredients

Sesame tonkatsu

• 2 boneless Kirkland Signature Pork Loin Chops, ~ 4 - 5 oz per loin

• 1 egg

• ½ cup Kirkland Signature all purpose flour 

• Kosher salt 

• Black pepper 

• ¾ cup Kooshy Panko Breadcrumbs

• ¼ cup sesame seeds  

• Flaky salt

• Neutral oil, for frying 

Sweet yuzu snap pea cabbage salad

• ¼ head green cabbage, shredded

• 1 persian cucumber, thinly sliced

• 2 scallions, thinly sliced

• 1 cup snap peas, thinly sliced 

• ½ tbsp sesame oil

• Asian Vinaigrette or Dressing of your choice  

• Salt, to taste

To serve

• Lemon wedges

• Teriyaki sauce, Japanese BBQ sauce or miso glaze (whichever you might be able to find)

Directions

1. Prepare the pork: Lightly pierce the pork chops with the tip of a knife, about 10-15 times per side. Lightly score the fatty sides of the pork chops. 

2. Tenderize and level out the pork chops with a mallet or using the back of a knife, until the pork chops are about ½ inch thick. 

3. Generously salt each pork chop with kosher salt and black pepper. Set aside. 

4. Prepare the dredging station: In a shallow bowl, whisk the egg until completely combined. Spread out the flour in another shallow bowl. Finally, mix the panko breadcrumbs and sesame seeds in a third shallow bowl or plate. 

5. Place the prepared pork chops in the flour and coat completely, then move to the egg wash. Once well coated in egg, place them in the panko mixture and gently press the panko around the chop until fully covered. Shake off any access and set aside on a plate. 

6. Fry the tonkatsu: In a high-sided pan, add enough oil until it’s about ⅓ inch deep. Heat over medium. 

7. When the oil reaches 340 - 350 F, gently add the pork chops to the pan. Gently swirl the oil, ensuring even cooking, turning down the heat as needed to avoid burning. Cook until the coating is golden brown on one side, about 4-5 minutes, then flip and continue frying until the internal temperature reaches 145 F. 

8. Remove the cutlets on a wire rack to rest for at least 5 minutes. Season with flaky salt. 

9. Prepare the salad: toss the shredded cabbage, cucumber, snap peas, and scallions to a bowl. Drizzle generously with any asian dressing or vinaigrette, the sesame oil and a generous pinch of salt. Toss and adjust to taste with more dressing or even lemon. 

10. Slice the tonkatsu into thin strips and serve with the Japanese BBQ sauce or glaze of choice drizzled on top along with a side of the cabbage salad and a lemon wedge.