Fried Pork Cutlets Recipes

Ingredients :

4

2

Tonkatsu Sauce :

4 tablespoons

1 tablespoon

2 teaspoons

2 teaspoons

pork loin cutlets or boneless chops

eggs, beaten

salt and freshly ground black pepper

plain flour for coating

dried bread crumbs for coating

vegetable oil for deep frying

shredded cabbage and lemon wedges, to garnish

tomato ketchup

soy sauce

Worcestershire sauce

mustard plus extra for serving

1. Make a few slits in the fats of the cutlets or chops to prevent them curling when cooked.

2. Sprinkle both sides of pork cutlets with salt and pepper and dredge with flour, shaking off any excess.

3. Dip in beaten egg, then coat in bread crumbs.

4. Heat oil in a wok or a deep frying pan to 180^oC (375^oF).

5. Gently slide in pork cutlets, 1 or 2 at a time, and deep fry for 5-7 minutes until golden brown, turning once or twice.

6. Drain on absorbent kitchen paper.

7. In between each batch, clean oil with a mesh ladle.

8. Meanwhile, mix together tomato ketchup, soy sauce, Worcestershire sauce and mustard in a small serving bowl.

9. When all cutlets have been cooked, place them on cutting board and cut each one crossways into 2.5 cm lengths.

10. Arrange on 4 individual plates and garnish with very finely shredded raw cabbage and lemon wedges.

11. Serve with sauce and extra mustard, if wished.

Serves 4

This dish is called Tonkatsu in Japanese.

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