Recipe by Rachael Ray
1 tsp. dry mustard (Colman’s or Japanese dry mustard)
1 tsp. granulated garlic
About 3 tbsp. Worcestershire sauce
About 1 tbsp. shoyu or soy sauce
1 tbsp. mirin or honey
1 cup ketchup
4 small seedless cucumbers or 1/2 large, thinly sliced
1 tsp. salt
1 tsp. sugar
1 green apple or 1 green (unripe) tomato—quartered, cored, and thinly sliced
2 large radishes or 1 watermelon radish, very thinly sliced with a mandoline or sharp knife
3 scallions, thinly sliced on an angle
About 2 tbsp. thinly sliced shiso leaves or basil leaves
About 1 tbsp. rice vinegar
1 tsp. shoyu or soy sauce
1 tsp. toasted sesame oil
4 boneless center-cut pork loin chops (4 to 6 oz. each)
Salt and pepper
3/4 cup flour
2 large eggs
1 1/2 cups panko breadcrumbs
Peanut or safflower oil, for frying
1. In a small bowl, whisk the dry mustard and granulated garlic. Whisk in the Worcestershire, 1 tbsp. shoyu, and mirin. Whisk in the ketchup for the sauce
2. In a large strainer, sprinkle the cucumbers with the salt and sugar; toss until coated. Let drain for 20 minutes. Press on the cucumbers to remove any excess liquid. In a medium bowl, mix the cucumbers, apple, radishes, scallions, and shiso. Just before serving, mix in the vinegar, 1 tsp. shoyu, and sesame oil.
3. Meanwhile, using the bumpy side of a meat mallet, pound the pork to 1/8 to 1/4 inch thick. (If you have a flat meat mallet, pierce both sides of the cutlets with the tines of a fork after pounding them.) Season both sides of the cutlets with salt and pepper. In 1 shallow dish, place the flour. In a second, beat the eggs. In a third, place the panko. Line a rimmed baking sheet with paper towels or parchment paper; set a wire rack inside.
4. Pour enough peanut oil into a large skillet to measure about 1/4 inch. Working with 1 cutlet at a time, dredge the pork in the flour, shaking off any excess. Coat the pork in the eggs, letting any excess drip into the dish. Place the pork in the panko; turn until coated, pressing so the crumbs adhere. Working in batches, cook the pork, turning once, until crisp, golden, and just cooked through, about 5 minutes per batch. Add more peanut oil to the pan as needed between batches. Place the cutlets on the wire rack to drain.
5. Slice the cutlets. Top with the sauce. Serve with the salad.