4 slices pork sirloin – 1/2 – 3/4 lb. each (about 1 inch thick)
1 egg – beaten
2 cups bread crumbs
1 cup flour
Peanut or canola oil for deep frying
Hot yellow mustard
Tonkatsu sauce or substitute.
Use your favorite steak sauce and mix with ketchup to sweeten. You can also mix in lemon juice, to add a touch of sourness.
A-1 or 76 steak sauce, or even Worcestershire sauce alone, goes well, too. Garnish.
Thin slices of cabbage or lettuce leaves.
To prepare cabbage slices:
Thin-slice 8 cabbage leaves and soak in cold water.
Drain well and use them as a garnish for the tonkatsu.
Tenderize the meat and flatten to about 1/2 inch thick. Season the pork with salt and pepper. Coat the meat with flour and shake off the excess. Dip the meat into the egg, then the bread crumbs on a platter. Chill the meat in the freezer for 20 minutes or in the refrigerator for 2 hours. This chilling process gives the tonkatsu a crispy crust. Deep-fry (350F) until each side is light to medium golden brown. Drain the oil well and serve with the garnish. Slices of tomato will add some color.