Thursday, April 1, 2010

Japanese Fried Pork

Pork Tonkatsu
enchie’s kitchen
  • 5 pcs. Butterfly Cut Pork Chops
  • Panko Crumbs or any bread crumbs
  • Salt and Ground pepper
  • 1/2 Cup All Purpose flour
  • Canola oil for deep-frying
  • 3 eggs (beaten)

How To:
  • Coat pork chops with salt and pepper
  • Dip in beaten eggs
  • Coat with flour
  • Dip again in beaten eggs
  • Coat with bread crumbs
  • Deep fry until golden brown
In a bowl, mix  3 tbsp Tomato Catsup, 1 1/2 tsp Worcestershire sauce, 1/2 tsp Soy Sauce
Best if served with shredded cabbage and/or miso soup
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