deep–fried breaded pork cutlets

• metric
• u.s.

ingredients:

• 4 boneless pork chops
• a little salt
• a little pepper
• oil for deep frying

batter:

• 30 g flour
• 1 egg
• 80 g bread crumbs

garnish:

• 3 cabbage leaves
• 1 tomato
• 1/2 lemon
• a little parsley

step 1:

Stab both sides of the pork chops 5 or 6 times with a fork. Sprinkle salt and pepper on both sides.

step 2:

Lightly dust the chops in the flour.

step 3:

Put the egg in a bowl and coat the chops with the egg.

step 4:

Then coat well with the bread crumbs in a separate pan.

step 5:

Heat the oil to 170 °C and deep-fry the chops on each side about 5 or 6 minutes until golden brown.

step 6:

Remove and drain on a rack.

step 7:

Slice the cutlets across into 2 cm. strips. Shred the cabbage and soak in water. Drain the water from the cabbage. Cut the tomato into 6-8 sectors. Cut the lemon into 4 equal pieces.

Dipping sauces

We prepared two types of dipping sauce for deep-fried breaded pork cutlets (tonkatsu). One is a tonkatsu sauce most commonly used in Japan. The other is Nagoya-style miso sauce which is only used in the Aichi region. Nagoya City is in Aichi Prefecture in the center of Japan.

• Tonkatsu Sauce

ingredients:

• 100 ml ketchup
• 60 ml Worcestershire sauce

step 1:

Mix the ketchup and Worcestershire sauce in a bowl.

• Miso Sauce

ingredients:

• 3 tablespoons red miso
• 5 1/2 tablespoons sugar
• 80 ml water
• 1 1/2 teaspoons soy sauce

step 1:

Mix the miso, sugar, water and soy sauce in a dish. Warm it in a microwave.