RECIPE BY:
Chef Kinsan (Ikuei Arakane)
SERVING SIZE:
2 – 4 people
INGREDIENTS:
- 480g Pork loin (120g per person)
- To taste, Salt and pepper
- 50g Plain flour
- 1 Eggs, beaten
- 50ml milk
- 150g Obento Panko Breadcrumbs
- Vegetable oil, for deep-frying
- 8 leaves Cabbage, finely shredded (or preferred green salad)
- To serve, Obento Tonkatsu Sauce
METHOD:
- Combine beaten egg and milk in a bowl.
- Coat pork in order of flour, egg and milk mixture, and Obento Panko Breadcrumbs.
- Deep fry crumbed pork in 180℃ hot oil until golden and pork is fully cooked. Place on kitchen paper or resting rack to absorb excess oil.
- Cut the pork cutlet into 1 cm strips. Serve on a bed of cabbage with a side of Obento Tonkatsu Sauce in a small dish for dipping.
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