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Title: Pork Tonkatsu
Yield: 4 Servings

Ingredients

      4    five-oz slices pork loin or
           -tenderl; oin, each about 1/
      1    salt and freshly ground
           -black peppe; r, to taste
      1    flour for dredging
      2    eggs; lightly beaten
      2 c  panko; (bread crumbs)
      1    vegetable oil for pan frying
      1    shredded napa cabbage; for
           -serving
      1    lemon wedges; for garnish
      1    tonkatsu sauce; for dipping

Instructions

No recipe provided for tonkatsu sauce, purchase at oriental market - HB

Slash the fat rimming one side of the loin cutlet to keep the meat from
curling when deepfried. Pound to flatten to about 1/4inch. Salt and pepper
both sides of each cutlet. Dredge each in flour, then dip into beaten eggs
and press into bread crumbs to coat both sides.

Heat a large skillet with about 1/2inch of oil until hot. Lay 1 or 2
cutlets in the hot oil. Deepfry until golden brown, about 5 to 7 minutes,
turning them once or twice. Drain the cutlets on paper towels and cut the
pork into bitesize strips that can be eaten with chopsticks.

Arrange the pork on a platter lined with the shredded cabbage, and garnish
with lemon wedges. Serve the sauce on the side for dipping, or pour it over
the pork and cabbage.

Yield: 4 servings

Variation: TURKEY TONKATSU Prepare the recipe for Pork Tonkatsu, using 4
turkey cutlets, each about 1/2inch thick, in place of the pork loin.

TAMALES WORLD TOUR SHOW #WT1A04

Recipe by: Susan Feniger and Mary Sue Milliken

Posted to MC-Recipe Digest V1 #807 by Holly Butman
on Sep 25, 1997

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