Pork Tonkatsu
Main Dishes • Japanese
Description
Recipe from Chef John Smith for a popular American restaurant.
Ingredients
- Pork Neck 10 oz
- Wheat Flour 0 oz
- Chicken Egg 1 piece
- Panko breadcrumbs 0 oz
- Unrefined Sunflower Oil 10 fl oz
- Lemon 1 piece
- White Cabbage 1 piece
- Salt to taste
Step-by-Step Guide
Step 1
Cut the pork neck into two pieces and pound them.
Step 2
Take three shallow bowls: in one, crack and beat an egg; in the second, add flour; and in the third, place panko breadcrumbs.
Step 3
Dip each piece of pork first in the egg, then coat it in flour and panko breadcrumbs, ensuring there are no bare spots. Shake off any excess.
Step 4
Heat the frying oil and fry the meat until golden brown.
Step 5
In a separate bowl, whisk together 50 ml of oil, 2 tablespoons of lemon juice, a pinch of lemon zest, and a pinch of salt until emulsified.
Step 6
Serve the tonkatsu with finely shredded cabbage, lemon dressing, and tonkatsu sauce.
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