(Deep-Fried Pork Cutlet)
Fried pork cutlet has been a favorite of the
Japanese people since the era of the Meiji
Restoration in the late 19th century. Ton means
pork in Japanese, and katsu means cutlet,
an approximation of the word “cut.”
4 6-ounce boneless
pork sirloin cutlets
1 cup flour
1 egg, beaten
2 cups bread crumbs
Oil for deep-frying
6 cabbage leaves,
cut in fine strips
Tonkatsu sauce or
Akira Sakuma, Katori Gun, Chiba Ken
1. Season pork with white pepper to taste.
Roll the cutlets in flour, dip in egg and roll
in bread crumbs.
2. Pour oil into a fryer about 1 inch deep; heat
to 350°F, or until a 1/2-inch cube of bread turns
golden after 1 minute. Cook the cutlets for
about 4 minutes, or until golden brown on both
sides. Remove carefully and drain on a rack
or paper towels.
3. Arrange cabbage on plates and top each
serving with 1/2 teaspoon mustard. Arrange
the fried cutlet by the cabbage and top with
a lemon slice. Serve with tonkatsu sauce.
Makes 4 servings.