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Tonkatsu (Japanese Pork Cutletts) Recipe

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This recipe for Tonkatsu (Japanese Pork Cutletts), by , is from The Wedding Cookbook for Jenna and Adam, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Watanabe
Added: Wednesday, December 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Pork Loin (Plain - not flavored) or Boneless Pork Chops
Salt & Pepper
1/2 cup of flour
2 eggs, beaten with 2 tablespoons of cold water
2 cups or more of Panko (Japanese breadcrumbs)

Bulldog Sauce (Japanese) or
equal parts of Worchester Sauce & Ketchup mixed

Directions:
Directions:
Cut the pork loin into 1 - 1 1/2 inch thick pieces and gently pound out to tenderize.

Sprinkle salt and pepper on both sides.

Lightly dust each piece in flour, and shake off. Then dip in egg mixture and finally gently press into the breadcrumbs.

(Hint: use one hand for the egg dip and the other hand for the breadcrumbs - your hands will be a lot easier to clean if you do this).

Deep fry until breadcrumbs turn golden brown and drain. (Length of time required to cook depends on the thickness of the pork.)

Cut in diagonal slices and serve with Japanese rice, miso soup and thinly chopped cabbage or coleslaw.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is one of my all-time favorite traditional Japanese meals. Before you make this, we would love to have you both over for dinner so we can show you how easy and delicious it is!

Ann & Hiro

 

 

 

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