Bite-Size Tonkatsu

Preparation

These crunchy breaded bite-size pork cutlets (hitokuchi katsu) are a great addition to a bento box and easy to eat for anyone, from children to adults. A little pounding and a double dose of frying help make the meat very tender and the coating super crispy.

*This recipe originally ran in Japan on HexClad.jp.

1. Soak cabbage in a large bowl of ice water 5 minutes. Drain, mound onto a serving platter, and refrigerate.
2. Cut pork into 1-inch/3-centimeter cubes. Between layers of plastic wrap, pound pork with a meat mallet to flatten to ⅓-inch/1-centimeter thick. Sprinkle evenly with salt and pepper. 
3. Put the flour in one shallow bowl, the egg in another, and the panko in a third. Dredge each pork piece in flour to coat, then dip in the egg, and dip twice in the panko to ensure that it gets a nice coat. Transfer to a plate. 
4. Pour oil to a depth of at least 1 inch/3 centimeters in a HexClad 10"/25 cm Hybrid Wok or HexClad 3QT/3 L Hybrid Saucepan and heat to 340°F/170°C. Working in batches, fry katsu until light brown, 1½ to 2 minutes per side. Transfer to a wire rack or paper towels set over a baking sheet.
5. Increase oil heat to 350°F/180°C. Working in batches, return katsu to hot oil and fry until golden brown, about 30 seconds more per side. Transfer to a wire rack or paper towels set over a baking sheet.
6. Arrange hot katsu on the platter with the chilled cabbage. Serve with tonkatsu sauce, ponzu sauce, shichimi togarashi, mustard, and/or lemon wedges.