Tonkatsu (pork cutlet) recipe - Bento.com

"Ingredients: 4 slices pork loin or tenderloin, about 1/2 inch (1.5 cm) thick and 4-6 ounces (115-180g) freshly ground black pepper salt flour 2 eggs, lightly beaten 2 cups fresh or dried bread crumbs oil for deep-frying shredded cabbage lemon wedges (optional) commercially prepared tonkatsu sauce, or a combination of the follwing mixed to taste: ketchup Worcestershire sauce dark soy sauce prepared mustard sake 4 servings Tonkatsu, deep-fried breaded pork cutlet, is in its own way just as famous as tempura; and like tempura it was imported from the West. This dish is derived from the European breaded cutlet, but whereas the Western version is fried in a scant amount of oil, this one is deep-fried. Tonkatsu is one of the most popular meat dishes in Japan. A "set" meal consisting of a deep-fried breaded pork cutlet on a bed of cabbage, a bowl of rice, one of soup, and a side dish of pickles costs about Y800-Y1,000. In comparison with tempura, this dish might impress you as being heavy, almost Germanic. But the fact remains that this kawari-age dish is very much a daily food and is inexpensive as well as filling. Done well, with pork loin or tenderloin, it can be very good indeed. Tonkatsu is accompanied by a thick sauce, based on Worcestershire sauce, which is available in bottles, or you can use the dipping sauces recommended below. It is commonly laid against shredded raw cabbage, which acts as a salad. Directions To prepare: In a few places slash the fat rimming one side of the loin cutlet to keep meat from curling when deep-fried. Salt lightly then grind fresh pepper over both sides. Dredge lightly in flour. Dip into beaten egg and then press into breadcrumbs. To deep-fry: Bring about 3 inches (8 cm) of oil to about 350° F/175° C in a heavy-bottomed pot or deep-fryer. Lay 1 or 2 cutlets in the hot oil. Deep-fry till golden brown, about 5 to 7 minutes, turning them in the oil once or twice. Skim the oil periodically. Briefly drain cutlets on absorbent paper. Cut pork crosswise at 3/4-inch (2cm) intervals into bite-sized slices that are easy to manage with chopsticks. If you plan on eating tonkatsu with knife and fork, do not bother to cut it at this point. To serve: Against a generous half-plateful of shredded cabbage, arrange cutlet slices as if cutlet was whole. Garnish with a wedge of lemon, if desired. The sauce may be poured from a small ewer into a small bowl to be used as a dip, or it may be poured over the cutlet and cabbage...."