DEEP-FRIED BREADED PORK CUTLET TONKATSU

Yield: 15 Portions

Ingredient Amount

Sauce

Worcestershire sauce 3 Tbsp.

Sugar ¾ Cup

Soy sauce, light ¾ Cup

Ketchup ¾ Cup

Hot mustard 3 Tbsp.

Allspice, ground 1/2 tsp.

Pork loin, cut into ½-inch slice –

pounded 1/8-inch thick 15 ea.

Freshly ground pepper as needed

AP flour 4 Cups

Eggs, beaten 4 ea.

Breadcrumbs, Panko ½ lb.

Mise en Place

1. Sauce: In a saucepan, combine the Worcestershire sauce, sugar, soy sauce, and ketchup. Cook over low heat, stirring often, until mixture has reduced by 20 percent. Add mustard and allspice, stir to combine. Remove from heat and cool to room temperature.

2. Season the cutlets with pepper, no salt.

3. Dredge cutlet in flour, pat off excess flour, dip in egg, shake off excess then finish with coating of breadcrumbs. Cutlets can be breaded up to one hour before cooking.

At service

1. Deep-fry breaded cutlet at 350ºF until golden brown, crisp, and pork cutlet is cooked through. Drain well on absorbent towels. Let rest for a couple of minutes.

2. Cut cutlets crosswise into ½-inch wide strips.

3. Serve rice, cabbage salad and sauce on side in a 1 oz. ramekin

Pounding cutlets using heavy plastic trash bag