Pork Tonkatsu

Recipe Ingredients

4		Pork loin or tenderloin - each about 1/2"
		Thick, and 5 ounces in weight
		Salt - to taste
		Freshly-ground black pepper - to taste
		Flour - for dredging
2		Eggs - lightly beaten
2 cups	292g / 10oz	Panko (bread crumbs)
		Vegetable oil - for pan frying
		Shredded Napa cabbage - for serving
		Lemon wedges - for garnish
		Tonkatsu sauce - for dipping

Recipe Instructions

Slash the fat rimming one side of the loin cutlet to keep the meat from curling when deep-fried. 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.

This recipe yields 4 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1A04 broadcast 11-13-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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