Tonkatsu (breaded port cutlet) 4 slices pork tenderloin, cut about 1/2-in. thick and about 1/3 lb. (150 gr.) each salt and pepper about 1 C. all-purpose flour 1 egg, lightly beaten to break the egg white about 2 C. breadcrumbs oil for deep-frying (peanut oil is best)
Homemade Tonkatsu Sauce 1/4 C. each catsup and Worcestershire sauce 2 T. soy sauce 1 T. Chinese oyster sauce
Soak the shredded cabbage in cold water to make it crisp for about 30 minutes. Pound the pork slices to tenderize and flatten them. Trim away fat or make several pointed cuts at the border lines of fat and meat. This prevents the edges from shrinking and curling up. Pound again to make thinner. Salt and pepper lightly. Arrange a production line of three shallow containers-for the flour, egg and breadcrumbs-and a tray for the finished slices. Dip each pork slice into flour, the egg and then coat well with the breadcrumbs. Press breadcrumbs light into the meat. Lay the slices on a tray in a single layer and refrigerate half an hour to permit the coating to adhere well. Heat oil to 330 degrees F. (160 degrees C.) Fry one or two pieces at a time, using less than half the surface of the oil. If the temperature is too high, the bread coating browns before the meat is done. Fry between 320 degrees F-340 degrees F (160-170 degrees C). Turn several times until surface is golden brown and crisp. This will take 2-3 minutes. Keep skimming the oil surface to remove crumbs or scum. Drain on a rack or paper towels. To serve in the Japanese style, cut into strips 3/4-in (2 cm) wide. Arrange on a bed of well-drained, shredded cabbage and add a parsley spring.
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