- Pork Loin (as many slices as you want!)
- Panko (Japanese style bread crumbs)
- Vegetable Oil (we used half vegetable, half olive oil
- Pounding Meat (this will make the pork soft and juicy)
- After pounding, shape the meat back into the original size.
- This will make the cutlet nice and thick!
- Heat up the oil in a pot (deep enough to cover the meat)
- While oil is getting hot, salt, pepper the pork, and then dust flour
- Once oil gets hot (I use medium heat), bathe pork in egg, then roll in a bowl of Panko, then fry in a oil
- Turn the meat once the surface start getting hardened
- take out the cutlet to a plate with paper towel, once both side are lightly colored (don’t have to cook the meat all the way!)
- Cook all pieces of pork and then take it out to a plate after the surface get cooked
- Once all cutlets are cocked once, raise the heat slightly and then fry them for second time
- While waiting for the second time around, pork will getting cooked by its own heat without getting too dry
- Turn the pork as the punk get darkened. Take out the cutlet slightly before the color get to the desired darkness
- Serve cutlet with shredded lettuce and cabbage
We had it on top of a bowl of rice with the lettuce/cabbage and Kewpie Mayonnaise(if you’ve never tried Japanese Mayo Try This!!!) + Bull Dog Tonkatsu Sauce.
It’s also really good for sandwiches! (which we’ll have for tomorrow’s lunch)