Photo Essay:

Japanese Tonkatsu Pork Cutlet 

BY: Sarah Honre

Start by cutting the cabbage into strips. 

After you cut the cabbage you will soak it in water for an hour. 

While the cabbage is socking you should tenderize the pork with a knife. 

Then season with salt and pepper. 

The dip the pork in flour to cover it. 

Then you dip the flour covered pork into the egg then the panko. 

After you have covered the pork in the egg and panko.

You will fry the pork in oil until it crispy and golden brown.

 

Lastly you have to plate the pork and the drained cabbage on to a plate for serving. 

Enjoy!

Itadakimasu or I am gratefully received. 

(questions on page 176 are on my last two posts!)