Description
Ton - pork Katsu cutlet. Tonkatsu is a pork cutlet, deep fried. Served with served with Tonkatsu sauce. Very tasty dish and done in minutes. Perfect for unexpected guests. This recipe was posted on the website in 2008 by user Lenusjka called "Tonkatsu" and is illustrated with me in the framework of "Coloring".
Ingredients
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Pork
240 g
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Chicken egg
1 piece
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Flour
2 Tbsp
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Bread crumbs
0.5 cup
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Vegetable oil
1 cup
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Ketchup
4 Tbsp
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Soy sauce
2 Tbsp
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Dry white wine
2 Tbsp
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Cabbage
200 g
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Salt
-
Black pepper
Cooking
To take a piece of pork fillet thickness of 1 cm to Make 4-5 incisions in the fat layer. The meat slightly discourage.
To cook 3 cups: flour, beaten eggs, breadcrumbs. In flour, add salt and pepper.
The slices of meat roll in flour, dip in beaten egg, roll them liberally in breadcrumbs (the breadcrumbs should be pressed with hands).
Pour into the pan as much oil to pork was covered in it completely. Heat the oil to about 160-170 degrees C, carefully put it in his chops. Fry until browned about 5-6 minutes.
To make the sauce: mix the ketchup, soy sauce and white wine. Bring to a boil and cool.
Spread the sauce in separate cups. With this sauce you can eat any meat, fish and vegetable dishes.
The usual garnish for tonkatsu — cabbage. The cabbage very finely chop, pour boiling water and stand for 10 minutes under the lid. This kind of cabbage is crunchy.
Because in Japan they eat with chopsticks, chicken cut into pieces with a width of 1-1,5 cm is Served with cabbage and serve sauce in a Cup. BON APPETIT!!!
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