Japanese Cooking For The American Table/Susan Fuller Slack 1996

Crispy Fried Pork Cutlets (Tonkatsu)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
Tonkatsu Sauce 1 lb pork tenderloin or pork loin, sliced 1/2 inch thick salt and ground pepper to taste
1/2 cup all-purpose flour 1 egg, slightly beaten 2 tablespoons milk
1 cup Japanese-style bread crumbs (panko), more if needed 6 cups peanut oil or vegetable oil 1 medium-size green or red cabbage or half of each
tomato wedges



1 Prepare Tonkatsu Sauce; set aside. Lightly pound pork; sprinkle with salt and pepper. Coat with flour. In a shallow pan, combine egg and milk. Place bread crumbs in a second shallow pan. Dip pork slices into egg mixture, then coat both sides with bread crumbs. Set aside on a platter.
2 In a wok or shallow heavy saucepan, heat oil to 360 F (180C). Fry 2 or 3 slices at a time, 6 to 8 minutes or until golden brown and done inside. Pork loin may need slightly longer frying time. Turn once or twice for even cooking. Drain on paper towels. Skim oil to remove pieces of fried coating. Keep fried pork warm in a 150 F (65C) oven while slicing cabbage. Cut cabbage in quarter wedges. Slice each piece across the leaves into very fine shreds. Mound a large pile of cabbage on each plate. Slice pork cutlets into 1/2-inch strips. Lift pork pieces, in their original shapes, and arrange on plates. Garnish with tomato; nap with sauce.

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