Tonkatsu

• porcje: 4-6
• czas aktywny: 30 min
• całkowity czas: 30 min

Składniki

8 thin pork cutlets

Salt and pepper to taste

1 tsp garlic powder

2 c panko breakdcrumbs

2 eggs + 2 egg yolks

1/8 c usukuchi soy sauce

1-2 tbsp water

1 c all-purpose flour

2 tbsp sesame oil, divided

1/4 c vegetable oil

Bulldog tonkatsu sauce

Cooked white rice

Wskazówki

1) Pound pork cutlets with meat mallet, and slice 1/4” into any fatty edges to prevent curling in pan.

2) Season pork with salt, pepper, and light garlic on both sides. Prepare 3 bowls: flour, panko, and egg wash. To make the egg wash, beat the eggs, egg yolks, 1 tbsp sesame oil, soy sauce, and water.

3) Heat vegetable oil and 1 tbsp sesame oil over medium heat.

4) Begin dredging cutlets: flour, then egg wash, then panko. Cook 2-3 cutlets at a time.

5) Cook each cutlet for 2-3 min per side, until golden brown and crispy. Remove to a wire tray placed over paper towels. Continue until all cutlets have been cooked.

6) To serve: Slice each cutlet into 6-8 long strips. Serve 1.5-2 cutlets per person with white rice and Bulldog tonkatsu sauce.