Tonkatsu-Crisp Pork Cutlet Recipe
Pork Tenderloin cut into 1/4 inch slices
1 Egg (beaten with a little water)
Panko (Japanese bread crumbs)
1/4 cup Worchestshire sauce
1 tsb. soy sauce
1 tsb ketchup
1 tsb onion juice
1/2 tsb. dry mustard
Salt and pepper the pork slices. Coat with flour, dip in beaten egg mixture, coat with Panko, refrigerate 30 minutes. Heat oil (350 degrees F), add pork and cook until golden crispy on both sides, drain.
Slice cabbage very thin. Serve pork with cabbage, garnish with lemon wedge.
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