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TONKATSU - DEEP FRIED PORK FILLETS

Pork:

6 Pork escalopes, around .5mm thick and weighing 130-150g each

120g plain flour

salt and freshly ground black pepper

2 eggs, beaten

200g dried breadcrumbs

oil for deep frying

To Serve:

shredded cabbage

boiled rice

Hot English Mustard or Japanese Mustard

(prepackaged hot English mustard)

Tonkatsu sauce or mixture of 50/50

Worcestershire sauce and tomato sauce

1. Using a mallet or meat tenderiser flatten out the pork fillets evenly.

2. Season the flour with salt and pepper in a bowl.

3. Place the beaten eggs and breadcrumbs on separate plates or bowls.

4. Coat the pork in the flour then eggs and finely the breadcrumbs shaking off any excess crumbs.

5. Set aside until ready to cook.

6. Heat some oil in a deep fryer or wok to 180-190E C.

7. Cook 1 or 2 fillets at a time in the hot oil for around 5 minutes until they are golden brown.

8. Remove them from the heat and drain them on kitchen paper and keep warm while you cook the

remaining fillets.

9. Place a bed of cabbage on each plate.

11. Slice the pork fillets into 6-8 slices and place them on the cabbage.

12. Accompany each serving of pork with a bowl of rice, mustard and Tonkatsu sauce or a mixture

of Worcestershire sauce.

 

 

 

 

 

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