Ingredients Jump to Instructions ↓

  1. 4 Pork loin or tenderloin - each about 1/2"

  2. Thick, and 5 ounces in weight

  3. Salt - to taste

  4. Freshly-ground black pepper - to taste

  5. Flour - for dredging

  6. 2 Eggs - lightly beaten

  7. 2 cups 292g / 10oz Panko (bread crumbs)

  8. Vegetable oil - for pan frying

  9. Shredded Napa cabbage - for serving

  10. Lemon wedges - for garnish

  11. Tonkatsu sauce - for dipping

Instructions Jump to Ingredients ↑

  1. Slash the fat rimming one side of the loin cutlet to keep the meat from curling when deep-fried. Pound to flatten to about 1/4 inch. 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.

  2. Heat a large skillet with about 1/2 inch of oil until hot. Lay 1 or 2 cutlets in the hot oil. Deep-fry until golden brown, about 5 to 7 minutes, turning them once or twice. Drain the cutlets on paper towels and cut the pork into bite-size strips that can be eaten with chopsticks.

  3. 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.

  4. This recipe yields 4 servings.


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