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Crispy Japanese Pork Cutlets |
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Serves: 4 Known in Japan as tonkatsu, these breaded cutlets are as popular there as hamburgers are here. The cutlets are usually sliced to facilitate eating with chopsticks, and are served on shredded cabbage, which is heated by the pork's juices. (I add other vegetables to the cabbage and hot rice to round out the meal.) The pork is dipped in thick, somewhat sweet tonkatsu sauce, which can be found at the same Asian grocers that sell panko, or you can make your own. Panko are fluffy Japanese bread crumb flakes that give food an especially light coating; substitute bread crumbs made from slightly stale bread, if you wish.Vegetable oil for deep-frying 1/4 cup all-purpose flour 1 3/8 teaspoons salt 1/4 teaspoon freshly ground pepper 2 large eggs 1 cup Japanese flaked bread crumbs (panko) 4 boneless center-cut pork chops, pounded between waxed paper until 1/4 inch thick 6 cups thinly shredded napa cabbage 2 medium carrots, peeled and shredded 2 scallions, white and green parts, finely chopped Lemon wedges for serving 1 cup or bottled sauce
1. Preheat the oven to 200°F. Line a baking sheet with waxed paper. Place a large wire cake rack over a jelly roll pan. Into a deep, heavy skillet (preferably cast iron), pour 1 inch of oil and heat it over high heat until very hot but not smoking. 2. In a shallow bowl, combine the flour, salt, and pepper. In another shallow bowl, beat the eggs well. In a third shallow bowl, put the panko. Working with 2 cutlets at a time, coat each cutlet with the flour mixture, then the eggs, then the panko. Place on the waxed paper. Deep-fry 2 cutlets, turning once, until golden brown, about 3 minutes. Transfer to the wire rack to drain and keep warm in the oven while frying the other 2 cutlets. 3. To serve, in a medium bowl, mix the cabbage, carrots, and scallions. Divide the vegetable mixture evenly among 4 dinner plates. Cut each cutlet lengthwise into 3/4-inch-thick slices and arrange each sliced cutlet over the vegetables. Serve immediately, with the lemon wedges and a small bowl of tonkatsu sauce for each guest to dip the pork. |
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