Sunday, September 04, 2005

Tonkatsu

Tonight's dinner, just finished.
Tonkatsu
1lb+ boneless pork chops
flour
1 egg
2TB milk
1/2 box Panko breading
Canola oil, enough to cover bottom of saucepan about 1/2"

Pound pork chops between two sheets of wax paper to desired thinness. Mix egg and milk together in shallow bowl. Pour Panko in another shallow bowl. Heat canola oil to medium-high. Place pork in a plastic bag with about 1/4c flour and shake to coat. Shake off excess flour, dip meat in egg mixture, then coat well with Panko. Salt & pepper, then fry pork in oil until dark golden brown on both sides, about 15-20 minutes.

Serve with cooked white rice, and thinly sliced cabbage. I used an heirloom Jersey cabbage (cone shaped) that came in my farm share -- very sweet and tender. For a sauce, I mixed some Worcestershire, soy sauce, and ketchup. Not bad, but I'm still working on it. The sauce is just for the meat, not meant to drench the rice.

I also served a cucumber salad: seasoned rice vinegar poured over thinly sliced peeled cucumber. Simple and refreshing.

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