deep–fried breaded pork cutlets
- Serves: 4
- Calories: 478 kcal
- Japanese: Tonkatsu
- 4 boneless pork chops
- a little salt
- a little pepper
- oil for deep frying
- 30 g flour
- 1 egg
- 80 g bread crumbs
- 3 cabbage leaves
- 1 tomato
- 1/2 lemon
- a little parsley
Stab both sides of the pork chops 5 or 6 times with a fork. Sprinkle salt and pepper on both sides.
Lightly dust the chops in the flour.
Put the egg in a bowl and coat the chops with the egg.
Then coat well with the bread crumbs in a separate pan.
Heat the oil to 170 °C and deep-fry the chops on each side about 5 or 6 minutes until golden brown.
Remove and drain on a rack.
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.
- Tonkatsu Sauce
- 100 ml ketchup
- 60 ml Worcestershire sauce
Mix the ketchup and Worcestershire sauce in a bowl.
Mix the miso, sugar, water and soy sauce in a dish. Warm it in a microwave.
Japanese foods recipes
Int'l. recipes with a Japanese twist