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Japanese Deep Fried Pork Cutlet

Recipe for 4 servings

• 4 slices of pork tenderloin
• salt
• black pepper
• flour
• 2 eggs, lightly beaten
• 2 cups of fresh or dried breadcrumbs (panko)
• oil for deep frying
• shredded cabbage
• tonkatsu sauce

To make your own Tonkatsu sauce use a combination of ketchup, Worcestershire sauce, dark soy sauce and mustard.


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

2. Salt lightly and grind fresh pepper over both sides of the cutlet.
3. Coat the cutlet lightly in flour.
4. Dip into the beaten egg and then press into breadcrumbs.
5. To deep fry, bring the oil to about 175 C or 350 F. Lay 1 or 2 cutlets in the hot oil.
6. Deep fry until golden brown, about 5 to 7 minutes, turning cutlets in the oil once or twice.
7. Briefly drain the cutlets on absorbent paper and cut crosswise at 2cm intervals into bite-sized slices.
8. To serve, arrange the cutlet slices on half-plateful of shredded cabbage and serve with tonkatsu sauce as either a dip or poured over the cutlets and cabbage.

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