Pork Tonkatsu

4 Servings

Try this Pork Tonkatsu recipe, or post your own recipe for Pork Tonkatsu

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

1 chef marked this Pork Tonkatsu recipe as Favorite
Recipe look good to you?

Pork Tonkatsu Ingredients

4 Five-oz slices pork loin or	Vegetable oil for pan frying
Salt and freshly ground	Shredded Napa cabbage; for
Flour for dredging	Lemon wedges; for garnish
2 Eggs; lightly beaten	Tonkatsu sauce; for dipping
2 c Panko; (bread crumbs)

Instructions for Pork Tonkatsu

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 on Sep 25, 1997

Main Ingredient: PorkCuisine: Uncategorized

More like this...