PORK TONKATSU WITH CABBAGE SALAD
What you need to Get:
400g Bruemar Pork Loin Steaks with Dijon Mustard & Herb Seasoning
+ ½ cup of all-purpose flour
+ 2 large eggs, whisked
+ ½ – ¾ cup
+ Japanese breadcrumbs (Panko)
+ 2 cups of vegetable oil
+ Tonkatsu Sauce
+ Cabbage, finely shredded
+ Japanese Chili Powder + (Shichimi Togarashi – optional)
What you Need to Do:
Prepare breadcrumbs by spraying panko with a little bit of water to make it moist. Leave for about 10-15 minutes.
Pound the Pork with a meat pounder until around 1 cm in thickness. Set aside.
Put the flour, eggs and panko breadcrumbs into three separate bowls. Coat the steaks with flour and shake of the excess. Dip the Schnitzel into the egg mixture and then coat evenly with the panko breadcrumbs on both sides. Place them on a large tray and repeat until finished.
Heat 1-2 teaspoons of oil into a medium-heat frying pan. Gently lower the Pork Tonkatsu into the pan and fry for 1-2 minutes on each side, or until golden brown. Drain on a plate lined with paper towel before serving and let it rest for 5 minutes.
Remove the fried crumbs from the oil and cook another piece of Pork, one at a time until finished.
Slice the Bruemar Pork Tonkatsu and serve with Tonkatsu sauce, shredded cabbage, steamed rice or Japanese Miso Soup. Sprinkle with Japanese chili powder if you like it spicy.