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Your favorite Japanese dish is coming to your very own home. Here’s Pork Tonkatsu made crispy and savory by RecipeTV!
- 10 pcs Monterey Boneless Pork Loin Steak or Monterey Boneless Pork Cutlets
- salt and pepper (to taste)
- 1 1/2 cup all-purpose flour
- 2 pcs eggs, beaten
- 1 1/2 cup Japanese bread crumbs
- 1/4 head cabbage, shredded thinly
- lemon wedges
- cooking oil (for deep-frying)
- store-bought Tonkatsu or Barbecue sauce
Score the fat of the pork chops to prevent from curling.
Lightly salt and pepper the chops on both sides, then dredge in flour.
Shake off any excess flour, dip in beaten egg.
Next, press the chops firmly into the breadcrumbs making sure that all surfaces are well coated.
Place them on a sheet pan covered with parchment paper and refrigerate for an hour before using.
Deep-fry the pork chop in oil, turning once or twice until cooked through and golden brown, approximately 4-5 minutes. The coating should be quite crisp.
Drain on a clean towel, then cut into 1-inch strips, keeping the original shape of the chop.
a) Place shredded cabbage over half of a warm serving plate.
b) Place the pork chop on top of the cabbage toward the center of the plate.
Serve the sauce in a separate small dish for dipping.
Garnish with lemon wedges.
Serve Tonkatsu or barbecue sauce with fried pork cutlet.
- Serving good for 10.
Happy cooking, Foodies!
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