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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 |
Method :
-
Make a few slits in the fats of the
cutlets or chops to prevent them curling when cooked.
-
Sprinkle both sides of pork cutlets
with salt and pepper and dredge with flour, shaking off any excess.
-
Dip in beaten egg, then coat in
bread crumbs.
-
Heat oil in a wok or a deep frying
pan to 180oC (375oF).
-
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.
-
Drain on absorbent kitchen paper.
-
In between each batch, clean oil
with a mesh ladle.
-
Meanwhile, mix together tomato
ketchup, soy sauce, Worcestershire sauce and mustard in a small
serving bowl.
-
When all cutlets have been cooked,
place them on cutting board and cut each one crossways into 2.5 cm
lengths.
-
Arrange on 4 individual plates and
garnish with very finely shredded raw cabbage and lemon wedges.
-
Serve with sauce and extra mustard,
if wished.
Serves 4
This dish is called Tonkatsu in Japanese.
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