Tonkatsu, Japanese Pork Cutlet-Thit Heo Chien voi Bot kieu Nhat

Vietnamese food

Serves 4
4 boneless pork chops about 1/2- in thick
1/4 cup all-purposed flour for dredging
1 egg, lightly beaten
1/2 cup panko bread crumbs
1/4-1/2 cup vegetable for pan frying or deep frying (need more oil if use larger pan or deep frying)
salt and ground black pepper for seasoning pork
Tonkatsu sauce (available at Asian stores or home made)
Lemon wedges for garnish
2 cups finely shredded cabbage, soaked in water

  1. Make a few cut on the fat side of pork chop to prevent the chops curling, pound them to1/4inch thick.  Salt and pepper both side of pork chops.  Dredge each pork chop to the flour, then dip into beaten egg,  and press into bread crumbs to fully coat both sides.
  2. Heating oil in a large heavy bottom pan over medium high heat about 1/2 in of oil.  Fry pork chops until golden brown, turn over and continue frying until no more pink in the center about 7-10 minutes. It the chops is brown to quick, low the heat down to medium. Drain the pork on the paper towels, and cut into bite-sized strips (3/4-in )
  3. Serve with sauce on the side or drizzle sauce over the pork strips.  Serve with shredded cabbage, lemon wedges and cooked plain sushi rice.

Ton-Katsu Sauce

   4 Tbs Worcestershire sauce
   2 Tbs ketchup
   1 tsp soy sauce (shoyu)
Mix all ingredients in a small bowl and serve.

    Comments on Facebook