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tonkatsu
Tonkatsu refers specifically to a fried pork cutlet (katsu). But the breading for this recipe can also be used for chicken (making it torikatsu) or beef (gyunikukatsu). [Unpaid plug: if you ever get to Tokyo, the best tonkatsu can be found at Tonki Tonkatsu, near the west entrance of Meguro station of the JR Yamanote Line.]
Makes 4 servings
4 Pork tenderloin steaks
Salt
Pepper
1/2 Cup Flour
2 Eggs, beaten
2 Cups Panko* (dried white
bread crumbs)
3 Cups Peanut oil (for frying)
3 Cups Shredded cabbage,
for garnishing
*Panko is a Japanese brand name
for dried white bread crumbs. If your
local Asian market does not carry
the brand or its equivalent, you can
try to make your own. Trim the crusts
from three slices of white bread. Allow
the slices to dry overnight or in a food
dehydrater (follow the manufacturer's
instructions). Then coarsely crush the dried
slices with a rolling pin.
Place each tenderloin between
two sheets of waxed paper, and
pound until flattened into a
thin cutlet. Trim each
cutlet of fat; score the edges to
prevent curling.
Season both sides of each
cutlet with salt and pepper.
Dredge the cutlets thru flour,
then dip each into the beaten
eggs. Coat the cutlets on
both sides with bread crumbs.
(For a thicker breading, dip
the cutlets again into the egg
and coat again with bread
crumbs.) Place the breaded
cutlets on plastic wrap-covered plate or cookie sheet.
Refrigerate for 1-2 hours
(this will ensure a more
crispy crust).
In a wok or deep fryer, heat 3
Cups of peanut oil until
almost smoking. Deep-fry the
cutlets two at a time, until
the meat is cooked and the
breading is golden brown.
Drain the cutlets on paper
toweling, then slice each into
1-inch slices.
To serve, arrange each cutlet
on a plate to appear uncut.
Accompany with shredded
cabbage, and drizzle tonkatsu
sauce lightly over each cutlet
and cabbage.
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