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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.
Add finely sliced salad onions, ginger and red chilli to the cabbage and carrot for an extra kick of flavour.
Typical values per serving when made using specific products in recipe
Energy | 3,243kJ/ 783kcals |
|---|---|
Fat | 25.5g |
Saturated Fat | 4.7g |
Carbohydrates | 84.5g |
Sugars | 10.7g |
Fibre | 7.6g |
Protein | 50.1g |
Salt | 1.66g |
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