Pork Tonkatsu

Ingredients

4 slcs Pork loin or tenderloin each about ½"
thick, and 5 ounces in weight
Salt to taste
Freshly-ground black pepper to taste
Flour for dredging
2 Eggs lightly beaten
2 cups Panko (bread crumbs)
Shredded Napa cabbage for serving
Lemon wedges for garnish
Tonkatsu sauce for dipping

Preparation

1
Slash the fat rimming one side of the loin cutlet to keep the meat from curling when deep-fried. Pound to flatten to about 1/4 inch. Salt and pepper both sides of each cutlet. Dredge each in flour, then dip into beaten eggs and press into bread crumbs to coat both sides.
2
Heat a large skillet with about 1/2 inch of oil until hot. Lay 1 or 2 cutlets in the hot oil. Deep-fry until golden brown, about 5 to 7 minutes, turning them once or twice. Drain the cutlets on paper towels and cut the pork into bite-size strips that can be eaten with chopsticks.
3
Arrange the pork on a platter lined with the shredded cabbage, and garnish with lemon wedges. Serve the sauce on the side for dipping, or pour it over the pork and cabbage.
4
This recipe yields 4 servings.

Tools

 



Yield:

6.0 servings

Added:

Saturday, February 13, 2010 - 4:35am

Creator:

Anonymous

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