Katsu Pork Cutlet

Step 1

Heat oven to 450°F. Beat eggs in a shallow bowl. In a second bowl or pie plate, combine panko and oil.

Step 2

Dip pork cutlets in egg, letting any excess drip off, then in panko, pressing gently to help it adhere; transfer to a rack set in a rimmed baking sheet,. Repeat with remaining pork, then roast until golden brown and cooked through, 20 to 25 minutes. Sprinkle with 1/4 teaspoon salt.

Step 3

Meanwhile, whisk together vinegar, lime juice, ginger, honey, and 1/2 teaspoon each salt and pepper.

Step 4

Using a mandoline, thinly shave cabbage. Toss in vinaigrette, then toss with scallions. Serve with cutlets.

Step 5

Step 6

*Note: To get thin, even cutlets, wrap a meat mallet with plastic wrap, then pound each chop in a sliding motions from the center outward until 1/8 inch thick.