Tonkatsu by Elle Bee



Prep Time: 30 minutes

Cook Time: 7 minutes

Yields: 4 servings

Description
As one of the most popular meat dishes in Japan, tonkatsu is usually served on a bed of cabbage with a side of steamed rice. Quick and tasty, it functions as either a lunch or dinner entree!

Ingredients

 * 4 slices pork loin or tenderloin, about ½ inch thick
 * 1 tablespoon freshly ground black pepper
 * 2 teaspoons salt
 * 1 cup flour
 * 2 eggs, lightly beaten
 * 2 cups fresh or dried bread crumbs
 * ½ cup vegetable oil
 * 1 cup shredded cabbage
 * lemon wedges (optional)
 * 1 cup store bought Tonkatsu sauce

Directions

 * 1) Remove the fat from one side of the loin cutlet (this will prevent the fat from curling once it is deep-fried).
 * 2) Lightly season both sides with salt and fresh pepper.
 * 3) Dip the cutlets in the flour, followed by the beaten egg and breadcrumbs. Cutlets should be evenly coated with all three ingredients.
 * 4) To deep fry, bring about 3 inches of oil to 350°F/175°C in a heavy-bottomed pan or deep-fryer.
 * 5) Lay no more than 2 cutlets at a time in the hot oil. Deep-fry for 5 to 7 minutes, or until golden brown. Be sure to turn the cutlets once or twice while cooking.
 * 6) Remove cutlets from the oil and drain on a piece of paper towel.
 * 7) Cut pork crosswise at ¾ inch intervals. Note: if you plan on eating the tonkatsu with a knife and fork, do not bother to cut it at this point.
 * 8) Serve tonkatsu on a bed of shredded cabbage, arranging the cutlet slices as though the cutlet were a whole piece.
 * 9) The sauce can poured on top of the cutlets or served on the side in a dipping bowl.
 * 10) Garnish with lemon wedges, if desired.