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Tonkatsu (Pork Cutlet)

4 slices pork sirloin, 1/2 lb. each (about 1 inch thick) or 4 chicken breasts
1 egg, beaten
2 cups bread crumbs
1 cup flour
Peanut or canola oil for deep frying
1 lemon (optional)
Hot yellow mustard
Tonkatsu sauce

Tenderize the meat and flatten to about 1/2 inch thick. Season the
meat with salt and pepper. Coat the meat with flour and shake off
the excess. Dip the meat into the egg, then the bread crumbs on a
platter. Chill the meat in the freezer for 20 minutes or in the
refrigerator for 2 hours. This chilling process gives the tonkatsu
a crispy crust. Deep-fry (350F) until each side is light to medium
golden brown. Drain the oil well and serve with the garnish. Garnish
with thin slices of cabbage or lettuce leaves and briefly steamed
carrots. To prepare cabbage slices: Thin-slice 8 cabbage leaves
and soak in cold water. Drain well.

This recipe also works very well with beef, chicken, oysters, and
large shrimps or prawns.


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6 of 9 people found the following review helpful:
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Yummy!, March 30, 2004 - 06:38 PM
Reviewer: San-San from Fremont, CA
I had had tonkasu at many japanese restaurant before, but the one I made using this recipe taste the best! My hubby agrees!

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