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Tonkatsu (PorkCutlet)
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Rating : 0
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Main Ingredient
Pork tenderloin
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Category: Pork
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Cuisine: Japanese
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Tonkatsu freezes well. After dipping in panko, lay in baking pan and freeze, then package in freezer bags. May also be prepared a day ahead and refrigerated after dipping in panko.
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Posted By: MarySue
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Posted On: May 17, 2020
Number of Servings:
Ingredients:
- 1 - Pork tenderloin cut 1 1/4" thick
- - Salt
- - Pepper
- - Flour
- 1 - Egg Beaten (1-2 eggs)
- 2 tablespoons - Milk or water (2-4 T.)
- - Panko (Japanese bread crumbs)
- - Oil for deep frying
- - Lettuce or cabbage shredded
- - Tonkatsu sauce
- 1/2 cups - Catsup
- 1 1/2 tablespoons - Worcestershire sauce (1.5 to 2 T)
- 1/2 teaspoons - Dry mustard mixed with a little water
Directions:
Pound meat, flattening to 3/8" thickness. Make several cuts around edges to prevent curling. Salt and pepper meat; coat with flour; dip in egg beaten with milk; dip in panko, pressing in firmly.
Deep-fry in 350° oil until golden brown on both sides. Slice in 1/2" widths; arrange on lettuce/cabbage and serve with tonkatsu sauce.
May purchase Tonkatsu sauce or make:
Mix all ingredients thoroughly. Makes 3/4 of a cup.
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