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Tonkatsu (Deep Fried Pork Cutlet)


                 1#                           Pork loin, sliced ½ inch thick

½ cup                      Flour, AP

1 ½ cups                 Panko

2ea                          Eggs, lightly beaten

¼ cup                      Water

2 cups                     Cabbage, chiffonade

Oil for deep frying


  1. Lightly pound the pork cutlets
  2. Combine the water and egg
  3. Bread the cutlets flour, egg wash and panko
  4. Deep fry at 350 degrees until golden
  5. Season and cut pork into bite size pieces
  6. Serve on a bed of cabbage with sosu


Tonkatsu Sosu (Cutlet Sauce)



½ cup                      Worcestershire

¼ cup                      Sugar

¼ cup                      Shoyu

¼ cup                      Ketchup

1T                           Dijon

1/4t                         Allspice, ground


  1. Combine first 4 ingredients in a sauce pan and reduce by 20 %
  2. Add mustard and allspice and cool to room temperature

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