Pork tonkatsu

Yield: 4 Servings

Measure Ingredient
4 \N Five-oz slices pork loin or tenderloin, each about 1/2\" thick
\N \N Salt and freshly ground black pepper, to taste
\N \N Flour for dredging
2 \N Eggs; lightly beaten
2 cups Panko; (bread crumbs)
\N \N Vegetable oil for pan frying
\N \N Shredded Napa cabbage; for serving
\N \N Lemon wedges; for garnish
\N \N Tonkatsu sauce; for dipping

No recipe provided for tonkatsu sauce, purchase at oriental market - HB Slash the fat rimming one side of the loin cutlet to keep the meat from curling when deepfried. Pound to flatten to about 1/4inch. 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.

Heat a large skillet with about 1/2inch of oil until hot. Lay 1 or 2 cutlets in the hot oil. Deepfry until golden brown, about 5 to 7 minutes, turning them once or twice. Drain the cutlets on paper towels and cut the pork into bitesize strips that can be eaten with chopsticks.

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.

Yield: 4 servings

Variation: TURKEY TONKATSU Prepare the recipe for Pork Tonkatsu, using 4 turkey cutlets, each about 1/2inch thick, in place of the pork loin.

TAMALES WORLD TOUR SHOW #WT1A04 Recipe by: Susan Feniger and Mary Sue Milliken Posted to MC-Recipe Digest V1 #807 by Holly Butman <butma001@...> on Sep 25, 1997

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