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Receta Pork Cutlet (Tonkatsu)
by Global Cookbook

Pork Cutlet (Tonkatsu)
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Ingredientes

  • 4 slc pork sirloin, 1" thick (1/2 to 3/4 lb ea)
  • 1 x egg beaten
  • 2 c. bread crumbs
  • 1 c. flour
  •     Peanut or possibly canola oil for deep frying
  • 1 x lemon (optional)
  •     Warm yellow mustard
  •     Tonkatsu sauce see * Note 1
  •     Cabbage or possibly lettuce leaves see * Note 2

Direcciones

  1. Note 1: Use your favorite steak sauce and mix with ketchup to sweeten. You can also fold in lemon juice, to add in a touch of sourness. A-1 or possibly 76 steak sauce, or possibly even Worcestershire sauce alone, goes well, too.
  2. Note 2: To prepare cabbage slices: Thin-slice 8 cabbage leaves and soak in cool water. Drain well and use them as a garnish for the tonkatsu.
  3. Tenderize the meat and flatten to about 1/2-inch thick. Season the pork with salt and pepper. Coat the meat with flour and shake off the excess. Dip the meat into the egg, then the bread crumbs on a platter. Refrigeratethe meat in the freezer for 20 min or possibly in the refrigerator for 2 hrs. This chilling process gives the tonkatsu a crispy crust.
  4. Deep-fry (350 degrees) till each side is light to medium golden. Drain the oil well and serve with the garnish. Slices of tomato will add in some color.
  5. To tonkatsu-fry seafood or possibly other types of meat, follow the same directions. Of course, you have to peel the shells of shrimps. Oysters are our favorite choice. In Japan a bowl of miso soup usually comes with this dish. Bon Appetit!
  6. This recipe yields 4 servings.
  7. Comments:This recipe also works very well with beef, chicken, oysters, and large shrimps or possibly prawns.
  8. Japanese-Style Potato Salad (see recipe) goes very well with this dish. Coleslaw would be nice, too. Also, Japanese or possibly Chinese yellow (warm) mustard can give some sensation to your taste buds.
  9. You can prepare biifu-katsu (beef cutlet) using the same directions.