Breaded pork cutlets or Tonkatsu is another favorite of my kids. It goes great with Japanese Bulldog sauce that you can get in Asian stores. This is very easy to make and definitely yummy.
1) Slash off the fat of pork cutlet to keep the meat from curling when deepfried. Pound to flatten the meat to about 1/4 inch. Season with salt and pepper on both sides of each cutlet. Dredge each in flour, then dip into beaten eggs and press into bread crumbs to coat both sides.
2) In a large skillet, heat oil. Deep-fry breaded cutlets 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. Serve with Bulldog sauce and shredded fresh cabbage with Japanese mayonnaise dressing.
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