Pork Tonkatsu
By: Anonymous
Published: Saturday, February 13, 2010 - 4:35am

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)
Vegetable oil for pan frying
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.