| Tonkatsu: Breaded Pork Cutlets |
From "DIY Cooking"
episode COK-107F |
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Tonkatsu: Breaded Pork Cutlets
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Copyright, 1999, Cheryl Smith, all rights reserved. Ingredients: Peanut oil for deep-frying
2 eggs
1/8 cup water
1/2 cup flour for dredging
6 center-cut pork cutlets, 1/4" cuts
Salt
Freshly ground black pepper
Panko (Japanese breadcrumbs)
Tonka sauce (recipe follows)
4 cups cooked rice Preparation: Heat oil to 350 degrees F. Slice 6 center-cut pork cutlets into thin 1/4" slices. (Tip: If you keep the chops in the freezer or refrigerator for 20 minutes before cutting, they will slice more easily.) In medium-size bowl, mix 2 eggs and 1/8 cup water. Pour 1/2 cup flour into a shallow bowl with salt and pepper to taste. Likewise, put panko in a shallow bowl. Lightly salt and pepper the pieces of pork. Dredge pork in flour, followed by egg wash; then press into panko. Fry in batches until golden brown. Drizzle with tonka sauce. Servings: 2 Ingredients for Tonka Sauce: 1 cup ketchup
1/2 cup Worcestershire sauce
2 cups sake
2 Tbs. ginger
2 Tbs. garlic
1/4 cup sugar
1/4 cup mirin Preparation for Tonka Sauce: Combine all ingredients in a stainless-steel saucepan and bring to a boil over medium heat, stirring occasionally. Reduce to a simmer for 25 to 30 minutes, skimming any foam that rises to the top. Chill and refrigerate. This will keep 4 to 6 weeks. Servings: 3 cups Chef Jamie's Notes: I recommend using a candy thermometer to get the oil to 350 degrees. Web site resources for breading: Breaded Pork Chops from Food TV.com My Favorite Veal Chops from Food TV.com Turkey Cutlets Milanese from Food TV.com Banana Fritters on a Stick from Food TV.com We at DIY believe all of the recipes from DIY Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Classic Cooking With Pork: Over 100 Luscious Ways to Prepare the Other White Meat
Model: 1550138766
Author: Philippe Molle
(1997)
Key Porter Books
Westport, CT 06880-2157
Fax: 800-565-6034
Email: service@fireflybooks.com
Cooking for Dummies, 2nd Edition
Model: 0764552503
Author: Bryan Miller and Marie Rama
(2000)
Web site for the Dummies books: www.dummies.com
IDG Books Worldwide, Inc. (An International Data Group Company)
Foster City, CA 94404
Food Lover's Companion
Model: 0812015207
Author: Sharon Tyler Herbst
(1995, 2nd Edition)
Barron's best-selling A-to-Z guide is back and better than ever with 900 new listings and the most up-to-date information on culinary terms.
Barron's Educational Series, Inc.
Hauppauge, NY 11788
The Food Lover's Tiptionary
Model: 0688121462
Author: Sharon Tyler Herbst
(1994)
William Morrow Books / Hearst Books
Website: www.harpercollins.com
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