- 4 boneless pork chops
- a little salt
- a little pepper
- 4 tablespoons salad oil
- 30 g flour
- 1 egg
- 80 g bread crumbs
- 280 g shredded cabbage
- 4 lemon wedges
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 in a frying pan over a medium low flame and sear the chops on each side about 5 minutes. Remove and drain on a rack.
Slice the cutlets across into 2 cm. strips.
- Tonkatsu Sauce
- 100 ml ketchup
- 60 ml Worcestershire sauce
Mix the ketchup and Worcestershire sauce in a bowl.
Japanese foods recipes
Int'l. recipes with a Japanese twist