Sesame pork tonkatsu

Name: Sesame pork tonkatsu
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 2
Ingredients: 125 g uncooked long grain rice, or 250g cooked; 100 g white cabbage, finely shredded; 1 large carrots, grated or julienned; 2 tbsp Japanese rice vinegar; pinch salt; 2 tbsp plain flour; 1 British Blacktail Free Range Medium Egg, beaten; 50 g Cooks' Ingredients Panko Breadcrumbs; 3 tbsp sesame seeds; 240 g Waitrose 1 Extra Trimmed Pork Medallions; 2 tbsp sunflower oil; 2 tbsp Cooks' Ingredients Tonkatsu Sauce

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Serves2
CourseMain meal
Prepare30 mins
Cook10 mins
Total time40 mins

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Ingredients

125g uncooked long grain rice, or 250g cooked
100g white cabbage, finely shredded
1 large carrots, grated or julienned
2 tbsp Japanese rice vinegar
pinch salt
2 tbsp plain flour
1 British Blacktail Free Range Medium Egg, beaten
50g Cooks' Ingredients Panko Breadcrumbs
3 tbsp sesame seeds
240g Waitrose 1 Extra Trimmed Pork Medallions
2 tbsp sunflower oil
2 tbsp Cooks' Ingredients Tonkatsu Sauce

Method

If cooking the rice from scratch, prepare according to pack instructions. Toss the cabbage and carrot with the vinegar and a small pinch of salt; set aside.
Put the flour in a shallow bowl. Put the beaten egg in another shallow bowl, and the panko and sesame seeds in a third shallow bowl. Place the pork medallions between 2 sheets of cling film or baking parchment and use a rolling pin to beat out to a thickness of about 1cm. One medallion at a time, dip in the egg, then the fl our, then back in the egg and finally in the panko mixture; press firmly to coat all over, discarding any excess from the bowls.
Heat the oil in a large frying pan over a medium heat. Fry the breaded pork for 5 minutes on each side until golden all over and cooked through completely. Transfer to kitchen paper to drain any excess oil, then leave to rest for a couple of minutes, before slicing and serving with the rice, pickled cabbage and carrot, and the tonkatsu sauce drizzled over.