ポークカツ- PORK KATSU (CUTLETS)
This recipe is another favorite. You will not have a hard time finding a Katsu restaurant in Japan. The key is to use good quality meat and Japanese Panko. You can also use chicken and beef but pork is always best! You will always be served a side dish of shredded cabbage with this recipe. Traditionally, you use TONKATSU SAUCE which is called Bulldog sauce, found in any Supermarket.
Serves 2
2 pieces 豚ロース( pork cutlets, ask for tonkatsu meat)
To taste salt and pepper
For coating flour
For coating panko (Japanese bread crumbs)
½ beaten egg
For deep frying vegetable oil
1. Trim off excess fat on the pork cutlets. Use a meat tenderizer to flatten. Sprinkle salt and pepper.
2. Put the flour in a shallow pan and pat the flour to cover the pork cutlets.
3. In another bowl, add the beaten egg and dip the cutlets. In another pan add the panko (bread crumbs) and place the cutlets into the pan. Press the panko into the vutlets so it sticks well.
4. Heat the oil on high. Test the temperature by dropping a few panko pieces into the hot oil. If its quickly comes up to the surface, the oil is ready.
5. Gently drop in the pork cutlets. Its takes around 4-5 minutes to cook all the way through. Cut the fat by placing on a paper towel.
6. Serve with shredded cabbage salad or your favorite salad.
