"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Fried Pork Tonkatsu, by Debbie Nagasawa, is from All of Our Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6 boneless pork cutlets garlic salt 3/4 C flour in pie pan 2 eggs-mixed in pie pan 2 C panko bread crumbs in pie pan 2 C vegetable oil in deep fry pan Bull Dog vegetable and fruit tonkatsu sauce
Season both sides of each piece of pork with garlic salt. Coat with flour. Then dip into egg mixture. Then coat each piece with the panko bread crumbs, firmly pressing each piece into the crumbs. Pan fry in about 1/2 to 3/4 inch of oil over medium heat until cooked through and golden brown on both sides. Drain. Cut each piece into 1/2 inch strips. Serve with sauce for dipping.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.