Crumbed Pork Tonkatsu with a Simple Ponzu Cherry Salad

Crumb Pork:

Using a meat mallet, pound to ¹⁄₂ cm thickness. Remove pork from pack; pat dry with a paper towel. Whisk egg in a bowl. Spread breadcrumbs on a plate and mustard flour on a separate plate, season with salt and pepper. Coat pork in flour, shake off excess. Add to egg, turn to coat, then allow excess to drip off. Add to breadcrumbs, pressing to adhere.

Cook Pork:

Heat vegetable oil in a large pan over medium heat. When oil is shimmering, add crumbed pork and cook until browned on outside, 3-4 minutes per side. Remove from pan and transfer to a paper towel-lined plate to drain.

Prepare Salad Ingredients:

Roughly chop cherries, discarding pits. Peel and mince garlic.

Make Salad:

While pork cooks, in a large bowl, combine garlic, as much of the ponzu sauce as desired and 1 tsp olive oil. Taste and add salt and pepper as needed. Add mixed lettuce and toss to coat.

You Plate It:

Divide pork tonkatsu between plates and serve the cherry ponzu salad alongside - Enjoy!