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loin cutlets about 1/2inches thick
Salt and pepper to season
1 cup - flour
1 cup - Japanese dried bread crumbs (Panko)
- to serve on
For Tontaksu Dip:
1/4 cup -
1/8 cup - Worcestershire sauce
2 tbsp - soya sauce
2 tbsp - white wine.
How to Make Tonkatsu
Sprinkle the cutlets with salt and pepper on both sides.
Dip each pork cutlet into the flour, then the beaten egg, and then coat with the panko bread crumbs.
Press the breadcrumbs lightly into the meat.
Keep the breaded cutlets in a single layer and refrigerate for a half an hour so that the coating adheres well.
Heat enough oil to cover the meat (about 330 degrees).
Slide 1 -2 pieces of breaded pork and fry until both sides turns golden brown.
Drain on a rack or paper towels.
Cut the fried cutlet into 3/4 inch strips and serve on top of a bed of well-drained, shredded cabbage.
To make the dip:
Mix all the ingredients, boil for a few mins and let cool.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.