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Preparation Time : 7
Cook Time : 7
Total Time : 14
Pork loin or tenderloin, each about 1/2-inch thick and 5 ounces 4 nos
Salt 1 tsp
Freshly ground black pepper 1 tsp
Flour for dredging 1/2 cups
Eggs, lightly beaten 2 nos
Bread crumbs 2 cups
Vegetable oil for pan frying 2 tbsp
Shredded Napa cabbage, for serving 1 cups
Lemon wedges, for garnish 1-2 nos
Tonkatsu sauce, for dipping 1/2 bowls
Slash the fat rimming one side of the loin cutlet to keep the meat from curling when deep fried. Pound to flatten to about 1/4 inch. Salt and pepper both sides of each cutlet. Dredge each in flour, then dip into beaten eggs and press into bread crumbs to coat both sides.
Heat a large skillet with about 1/2 inch of oil until hot. Lay 1 or 2 cutlets in the hot oil. Deep-fry until golden brown, about 5 to 7 minutes, turning them once or twice. Drain the cutlets on paper towels and cut the pork into bite-size strips that can be eaten with chopsticks.
Arrange the pork on a platter lined with the shredded cabbage, and garnish with lemon wedges. Serve the sauce on the side for dipping, or pour it over the pork and cabbage.
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