Tonkatsu

Japanese deep fried pork Cutlets


4 to 8 Pork cutlets, 1/4 in thick, fat removed. Tenderized

3 Packages of Panko Japanese Style Bread Crumbs

4 large eggs beaten well

2 cups All purpose flour

Vegetable Oil for frying

Set your deep fat fryer to 400 degrees


Tenderize the cutlets, you want them to be thin.

Dip the cutlets in the flour, then egg, finish with the bread crumbs.

Deep fry for about 5 to 8 minutes.Or until they are a nicely browned.They will float to the top when done.

Serve with Rice and Tonkatsu sauce.

Serves 4

Tonkatsu Sauce

1/2 cup of Worcestershire sauce
1/4 cup granulated sugar
1/2 cup of ketchup
1 teaspoon of Dijon mustard'
1/4 teaspoon ground allspice
1/2 teaspoon ground ginger
dash of salt & pepper

Add all to a medium saucepan,whisk.
Bring it to a boil,reduce heat simmer for 20 minutes.
Remove from heat.Place in a small bowl,cover and let sit at room temp until ready to serve.
Cover and refrigerate any leftovers,for up to a week.
Makes 1 cup approx.