Name: Pork Tonkatsu
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 4 slices pork loin or tenderloin, each about 1/2-inch thick and 5 ounces; Salt and freshly ground black pepper; Salt and freshly ground black pepper; Flour for dredging; 2 eggs, lightly beaten; 2 cups panko (bread crumbs); Vegetable oil for pan frying; Shredded Napa cabbage, for serving; Lemon wedges, for garnish; Tonkatsu sauce, for dipping

Directions

Slash the fat rimming one side of the loin cutlet to keep the meat from curling when deepfried. Pound to flatten to about 1/4 inch. Salt and pepper both sides of each cutlet. Dredge each in flour, then dip into beaten eggs and press into bread crumbs to coat both sides.
Heat a large skillet with about 1/2 inch of oil until hot. Lay 1 or 2 cutlets in the hot oil. Deep-fry until golden brown, about 5 to 7 minutes, turning them once or twice. Drain the cutlets on paper towels and cut the pork into bite-size strips that can be eaten with chopsticks.
Arrange the pork on a platter lined with the shredded cabbage, and garnish with lemon wedges. Serve the sauce on the side for dipping, or pour it over the pork and cabbage.

TURKEY TONKATSU:

Prepare the recipe for Pork Tonkatsu, using 4 turkey cutlets, each about 1/2inch thick, in place of the pork loin.

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