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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