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Categories:Viewed: 26 - Published at: 6 years ago
Ingredients
- 4 slices pork loin or tenderloin, each about 1/2-inch thick and 5 ounces
- Salt and freshly ground black pepper
- Flour for dredging
- 2 eggs, lightly beaten
- 2 cups panko (bread crumbs)
- Vegetable oil for pan frying
- Shredded Napa cabbage, for serving
- Lemon wedges, for garnish
- Tonkatsu sauce, for dipping
- Prepare the recipe for Pork Tonkatsu, using 4 turkey cutlets, each about 1/2inch thick, in place of the pork loin.
Method
- Slash the fat rimming one side of the loin cutlet to keep the meat from curling when deepfried.
- Pound to flatten to about 1/4 inch.
- 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 1/2 inch of oil until hot.
- Lay 1 or 2 cutlets in the hot oil.
- Deep-fry until golden brown, about 5 to 7 minutes, turning them once or twice.
- Drain the cutlets on paper towels and cut the pork into bite-size 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.
