Pork Tonkatsu
Serves: 2
Citlalli Gibson
1 January 1970
Based on User reviews:
56
Spice
46
Sweetness
52
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1
Salt2 cups
Panko Bread CrumbsDirections:
1
Slash the fat rimming one side of the loin cutlet to keep the meat from curling when deepfried
2
Pound to flatten to about 1/4 inch
3
Salt and pepper both sides of each cutlet
4
Dredge each in flour, then dip into beaten eggs and press into bread crumbs to coat both sides
5
Heat a large skillet with about 1/2 inch of oil until hot
6
Lay 1 or 2 cutlets in the hot oil
7
Deep-fry until golden brown, about 5 to 7 minutes, turning them once or twice
8
Drain the cutlets on paper towels and cut the pork into bite-size strips that can be eaten with chopsticks
9
Arrange the pork on a platter lined with the shredded cabbage, and garnish with lemon wedges
10
Serve the sauce on the side for dipping, or pour it over the pork and cabbage
11
Prepare the recipe for Pork Tonkatsu, using 4 turkey cutlets, each about 1/2inch thick, in place of the pork loin