Japanese Pork Cutlets (Ton-Katsu)
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4 lean boneless pork chops or 4 loin fillets
- salt, pepper
- 2 cups thinly shredded cabbage
- 1⁄4 cup flour
- 1 egg
- 3⁄4 cup panko breadcrumbs
- vegetable oil (for frying)
- 1 lemon, cut into wedges
- soy sauce
- Tonkatsu sauce (bulldog sauce)
directions
- Trim excess fat from meat. Wipe off moisture with paper towel. Sprinkle meat on both sides with salt and pepper.
- Soak shredded cabbage in chilled water for 1 or 2 minutes. Drain well and refrigerate.
- Coat each piece of meat with flour and tap each side with your hands to remove excess.
- Beat the egg in a bowl and place panko in another bowl. Dip each piece of meat first into the egg, then into the panko, trying to get an even coating on each piece.
- Heat oil to 375 degrees in a large, heavy pan or a deep fryer. A few bread crumbs dropped into the oil should sizzle instantly, but not burn.Deep fry the cutlets until both sides are golden brown, about 3-4 minutes on each side.
- Cut each cutlet into 1-inch slices. Serve over a bed of the shredded cabbage, garnished with lemon wedges, with soy sauce and tonkatsu sauce on the side.
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RECIPE SUBMITTED BY
zeldaz51
United States
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