Tonkatsu
Pork Cutlets with Cabbage
4 boneless pork chops
Salt & black pepper to taste
Flour (for coating)
1 large egg, beaten
1 C Panko breadcrumbs
1/4 head cabbage, shredded & soaked in cold water
Vegetable oil (for frying)
Karashi mustard (optional)*
Score edges of pork chops with a sharp knife in several places; season with salt and black pepper to taste. Lightly coat pork chops with flour. Beat egg in a bowl; dip pork chops into beaten egg. Place Panko breadcrumbs in a bowl; dredge pork chops in breadcrumbs and shake lightly to remove excess. Heat the vegetable oil in a deep skillet or wok; fry pork chops for two to three minutes. Turn pork chops over and fry for another two to three minutes or until golden. Remove pork chops from skillet; drain on paper towels. Soak shredded cabbage in a bowl of cold water for several minutes; drain well. Cut each pork chop into thick strips. Arrange pork and shredded cabbage on plates; drizzle with Tonkatsu Sauce and serve with Karashi mustard if desired. Tonkatsu is usually served as a main dish, but can also be used as a sandwich filling.
*Note: Karashi is a mixture of ground mustard seeds and horseradish; typically served as a condiment for Tonkatsu or steak dishes. Karashi mustard can be found at most Asian specialty stores, where it is sold in dried powder form or as a paste.
*Tonkatsu image (C) Ayustety (2006). Used under the Creative Commons Attribution-Share Alike 2.0 Generic license.
Related Link:
Food Fare Culinary Collection: Japanese Culture & Cuisine
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