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Japanese deep fry bread coated pork
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Ingredient and Portion
• 4 center cut pork chops (1″ thick)
all-purpose flour for dredging
salt and pepper to taste
1 egg beaten
1 C panko (Japanese breadcrumbs)
oil for frying
• 1/4 head of cabbage shredded on a mandoline (optional)
Tonkatsu sauce for serving
• Prepare the pork by removing any extra fat or tough silverskin from the sides of the cutlet.
• Salt and pepper both sides of each cutlet then dredge them in flour, making sure to get an even coat on the sides. The flour combined with the egg in the next step helps the panko adhere to the meat.
• Get two shallow bowls and beat an egg in one, and add the panko to the other. Add 3/4″ of oil into a heavy bottomed pot and heat over medium heat.
• Coat a cutlet in egg then transfer to the bowl with the panko. Shake the bowl to evenly coat the cutlet, then press on the cutlet to get a nice thick coating of panko. Flip and press on the other side then repeat with the rest of the cutlets.
• Once the oil is at 340 degrees F, gently lower the tonkatsu into the oil Transfer to a paper towel lined wire rack
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