Pork Katsu with Shredded Cabbage and Scallions

1. Prepare the Pork Cutlets

Place each pork cutlet in a large plastic bag and gently pound until they are about 1/2 inch thick. Season each side with salt.

2. Set Up the Breading Station

Arrange three shallow dishes - one with flour, one with beaten egg, and one with Panko bread crumbs.

3. Heat the Oil

In a large frying pan, heat your avocado oil over medium heat.

4. Bread the Pork Cutlets

Dip each pork cutlet into the flour, then into the egg, and finally into the Panko, pressing it gently to adhere.

5. Prepare the Vegetables

Finely shred your cabbage and slice your scallions. Place them into a bowl of ice water.

6. Fry the Pork Cutlets

Once the oil is hot, add the breaded pork cutlets and fry for 2-3 minutes on each side, or until golden brown and cooked through.

7. Rest and Season the Pork Katsu

After frying, place the pork katsu on a wire rack to rest and drain. Season with a bit more salt.

8. Prepare the Salad

While the pork is resting, drain your shredded cabbage and scallions and dry them well.

9. Serve

Slice your pork katsu into manageable pieces and serve on a plate with a heap of the shredded cabbage and scallions. Add a lemon wedge on the side.