| 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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