Pan-Seared Kushikatsu with Cabbage Slaw
A Thai-inspired twist on the Japanese classic, kushikatsu, featuring crispy fried breaded pork cutlets served with a refreshing cabbage slaw.
Ingredients
- ●1 head cabbageshredded
- ●4 pork cutletsbattered with zesty breading
- ●1 cup kushikatsu saucestore-bought or homemade
- ●1 cup vegetable oilfor frying
- ●1 cup japanese breadcrumbsfor breading
Instructions
- 1
Heat 1/2 cup vegetable oil in a deep frying pan to 350°F.
- 2
Dredge pork cutlets in flour, shaking off excess.
- 3
Dip floured pork cutlets in beaten eggs, then coat with japanese breadcrumbs.
- 4
Fry breaded pork cutlets until golden brown and crispy, about 3-4 minutes per side.
- 5
Drain on paper towels.
- 6
In a separate pan, heat kushikatsu sauce over medium heat.
- 7
Assemble kushikatsu by placing a fried pork cutlet on a plate, then spooning kushikatsu sauce over the top.
- 8
Serve immediately with shredded cabbage slaw on the side.
- 9
To make slaw, combine shredded cabbage, 1 tablespoon vegetable oil, and 1 tablespoon kushikatsu sauce in a bowl.
- 10
Mix well to combine.
- 11
Season with salt and pepper to taste.