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.
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
Drain the cutlets on paper towels and slice them across their width into
© 1986 Elizabeth Andoh. All rights reserved.