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Categories:Viewed: 34 - Published at: 8 years ago
Ingredients
- 4 lean boneless pork chops or 4 loin fillets
- salt, pepper
- 2 cups thinly shredded cabbage
- 14 cup flour
- 1 egg
- 34 cup panko breadcrumbs
- vegetable oil (for frying)
- 1 lemon, cut into wedges
- soy sauce
- Tonkatsu sauce (bulldog sauce)
Method
- 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.
