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Pork Tonkatsu

1-1 1/2 lbs Boneless Pork Butt or Loin
Salt & Pepper to taste
Flour for coating
1 Egg beaten with 2 tbsp Milk
Panko (Japanese Bread Crumbs)

Tenderize pork with rolling pin or mallet. Sprinkle with salt and pepper. Coat with flour, dip in eggs, then cover with panko. Let stand 10 minutes for coating to dry slightly. Cook in frying pan with 1/2 cup cooking oil for 3/5 minutes turning occasionally. Drain on papper towel. Cut each cutlet into strips. On serving plate, place finely grated carrot, daikon (white radish) or shredded cabbage and place cuttlet strips on top. Serve with bottled tonkatsu sauce. Serves 4-5.







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322 - 2nd Avenue South
Lethbridge, Alberta
Phone: 403-327-5337


 
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