Pork Tonkatsu

A community recipe by helenasmith

Not tested or verified by Nigella.com

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Introduction

whilst i was a young girl living in japan i noticed that my mother and grandmother used to make this all the time.

Ingredients

Serves: 4

4 slices pork tenderloin (about half an inch thick and 5 ounces in weight)
salt
freshly ground black pepper
flour (for dredging)
2 lightly beaten eggs
2 cups breadcrumbs
vegetable oil (for pan frying)
shredded napa cabbage (for serving)
lemons (cut into wedges, for garnish)
tonkatsu sauce (for dipping)

Method

Pork Tonkatsu is a community recipe submitted by helenasmith and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Slash the fat rimming one side of the loin cutlet to keep the meat from curling when deep-fried. Pound to flatten to about 1/4 inch. Salt and pepper both sides of each cutlet.

Dredge each in flour, then dip into beaten eggs and press into bread crumbs to coat both sides.

Heat a large skillet with about 1/2 inch of oil until hot. Lay 1 or 2 cutlets in the hot oil. Deep-fry until golden brown, about 5 to 7 minutes, turning them once or twice.

Drain the cutlets on paper towels and cut the pork into bite-size strips that can be eaten with chopsticks.

Arrange the pork on a platter lined with the shredded cabbage, and garnish with lemon wedges.

Serve the sauce on the side for dipping, or pour it over the pork and cabbage.