• 4 – Pork loin cutlets about 1/2inches thick
• Salt and pepper to season
• 1 cup – flour
• 1 cup – Japanese dried bread crumbs (Panko)
• 1 – Egg
• Chopped Cabbage – to serve on
• For Tontaksu Dip:
• 1/4 cup – Tomato sauce
• 1/8 cup – Worcestershire sauce
• 2 tbsp – soya sauce
• 2 tbsp – white wine.
- Sprinkle the cutlets with salt and pepper on both sides.
- Dip each pork cutlet into the flour, then the beaten egg, and then coat with the panko bread crumbs.
- Press the breadcrumbs lightly into the meat.
- Keep the breaded cutlets in a single layer and refrigerate for a half an hour so that the coating adheres well.
- Heat enough oil to cover the meat (about 330 degrees).
- Slide 1 -2 pieces of breaded pork and fry until both sides turns golden brown.
- Drain on a rack or paper towels.
- Cut the fried cutlet into 3/4 inch strips and serve on top of a bed of well-drained, shredded cabbage.
- To make the dip:
- Mix all the ingredients, boil for a few mins and let cool.
Recipe courtesy of Asian Recipes