Name: Pork Cutlets (Tonkatsu )
Yield: Serves 4.
Cuisine: Japan
Ingredients: 4 lean boneless pork chops, each about ⅓ inch thick; Vegetable oil for deep frying; Tonkatsu sōsu (commercially prepared spicy sauce); ¼ cup flour, seasoned with a pinch of salt and sansho (Japanese fragrant pepper); ½ beaten whole egg, thinned with 1 teaspoon cold water; ¾ cup coarse bread crumbs; 2 cups very finely shredded cabbage

Preparation info

Serves
4
.

Difficulty
Medium

Appears in

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

About

Originally a “foreign” dish of Dutch extraction, these pork cutlets have been thoroughly adopted by the Japanese. Thin boneless chops are lightly breaded and deep fried, then served against a mound of very finely shredded raw cabbage. A dark, thick, spicy sauce to be poured over all provides an interesting flavor accent.

Ingredients

4 lean boneless pork chops, each about ⅓ inch thick
¼ cup flour, seasoned with

Method

Lightly dust the chops in the seasoned flour. Dip them, one at a time, in the egg wash, then coat each of them well with bread crumbs.

There should be at least 1½ inches of oil in your pan and room enough to fry 2 cutlets at once. Heat the oil to approximately 375 degrees F. and test a few brea