pork cutlet with cabbage salad
Shred the cabbage with a mandoline and soak in a bowl of ice cold water for approximately 30 minutes.
Score the fat rimming one side of the pork cutlet. Pound to flatten to about 1/4 inch. Salt and pepper both sides of each cutlet. Dredge each cutlet in flour, then dip into eggs. Press into panko to coat both sides.
Place a large skillet with about 1/2 inch of oil over medium heat. Lay cutlets in hot oil and deep fry until golden brown (about 3-4 minutes on each side). Transfer to a paper towel lined tray.
Drain the cabbage and and serve alongside the tonkatsu with some tonkatsu sauce and rice.
check first cutlet by cutting into center and checking for even white color
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Serving Size: 1 Serving (1026g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 8365 | ||
Calories from Fat: 8271 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 919g | 1225 % | |
Saturated Fat 131.7g | 659 % | |
Monounsaturated Fat 264g | ||
Polyunsanturated Fat 478.8g | ||
Cholesterol 104.3mg | 32 % | |
Sodium 1912.3mg | 66 % | |
Potassium 208.6mg | 5 % | |
Total Carbohydrate 43.3g | 13 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 41g | ||
Protein 13g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 8365
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