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Tonkatsu (Pork Cutlet)
4 slices pork sirloin, 1/2 lb. each (about 1 inch thick) or 4 chicken breasts
1 egg, beaten
2 cups bread crumbs
1 cup flour
Peanut or canola oil for deep frying
1 lemon (optional)
Hot yellow mustard
Tonkatsu sauce (I use Bull-Dog Vegetable and Fruit Sauce, Tonkatsu Sauce available at oriental markets)
Tenderize the meat and flatten to about 1/2 inch thick. Season the meat with salt and pepper. Coat the meat with flour and shake off the excess. Dip the meat into the egg, then the bread crumbs on a platter. Chill the meat in the freezer for 20 minutes or in the refrigerator for 2 hours. This chilling process gives the tonkatsu a crispy crust. Deep-fry (350F) until each side is light to medium golden brown. Drain the oil well and serve with the garnish. Garnish with thin slices of cabbage or lettuce leaves and briefly steamed carrots.
To prepare cabbage slices:
Thin-slice 8 cabbage leaves and soak in cold water. Drain well.
This recipe also works very well with beef, chicken, oysters, and large shrimps or prawns.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
