| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Vegetables | Niger | 4 | Servings | |
INGREDIENTS
| 4 | Five-oz slices pork loin or tenderloin, each about 1/2" thick | |
| Salt and freshly ground black pepper, to taste | ||
| Flour for dredging | ||
| 2 | Eggs; lightly beaten | |
| 2 | c | Panko; (bread crumbs) |
| Vegetable oil for pan frying | ||
| Shredded Napa cabbage; for serving | ||
| Lemon wedges; for garnish | ||
| Tonkatsu sauce; for dipping |
INSTRUCTIONS
No recipe provided for tonkatsu sauce, purchase at oriental market - HB Slash the fat rimming one side of the loin cutlet to keep the meat from curling when deepfried. Pound to flatten to about 1/4inch. 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 1/2inch of oil until hot. Lay 1 or 2 cutlets in the hot oil. Deepfry until golden brown, about 5 to 7 minutes, turning them once or twice. Drain the cutlets on paper towels and cut the pork into bitesize 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. Yield: 4 servings Variation: TURKEY TONKATSU Prepare the recipe for Pork Tonkatsu, using 4 turkey cutlets, each about 1/2inch thick, in place of the pork loin. TAMALES WORLD TOUR SHOW #WT1A04 Recipe by: Susan Feniger and Mary Sue Milliken Posted to MC-Recipe Digest V1 #807 by Holly Butman <butma001@acpub.duke.edu> on Sep 25, 1997
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