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Tonkatsu - Breaded Pork Cutlet Print Email


2 lbs boneless pork chops, 1/2 to 1 inch thick
1/2 cup (100 ml) flour
1-2 eggs
2 cups (400ml) panko bread crumbs
Salt and pepper
1/2 head cabbage
Oil for frying
Tonkatsu sauce to taste

Have your butcher cut 1/2 inch thick boneless pork chops, or flatten 1 inch boneless chops to 1/2 inch thick.

Cut the cabbage into fine strips and soak in cold water for about 5 minutes to make them crispy. Drain the cabbage and put in a plastic bag and refrigerate.

Make small incisions into the surface of the pork and season with salt and pepper. Dust the pork slices with flour, dip them in raw beaten eggs and coat them with bread crumbs.

Heat the oil for deep frying in a sauce pan. Check the temperature of the oil by dropping bread crumbs into the oil. If they float immediately, it is ready to fry (170C/ 338F).

Deep fry the pork on medium heat for about 3-4 minutes per side, or until golden brown and cooked through - can also be deep fat fried. Remove and drain on a rack or paper towels.

Cut the fried pork into bite-size pieces. Serve on a serving plate and garnish with the thinly sliced cabbage. Pour "Tonkatsu" sauce to your taste. - adapted from Harumi Kurihara
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