Tonkatsu (Japanese Pork Cutlet) |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is my absolute favorite Japanese food. (What's not to like? It's fried!) I was introduced to this by Japanese exchange students I was hosting. The tonkatsu sauce is purchased at most grocery stores in the Asian foods section. Serve on a bed of shredded cabbage, for presentation. Serve with TONKATSU Sauce (the database won't let me add this as an ingredient). Ingredients:
4 boneless pork chops, 1/2 inch thick (i have also used boneless chicken breasts) |
2 tablespoons flour |
1 beaten egg |
1/2 cup panko breadcrumbs (japanese bread crumbs) |
vegetable oil (for frying) |
Directions:
1. Pound pork to 1/4-inch thickness.
2. Coat with flour, then dip into egg, and finally coat thoroughly with Panko.
3. Deep fry in 1 inch vegetable oil, heated to 350ยบ, 3 minutes on each side, or until golden brown.
4. Serve on bed of shredded cabbage, for presentation.
5. Serve with Tonkatsu sauce.
6. NOTE: If you can't find Panko, you may use crushed corn flakes.
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