Tonkatsu (Japanese Breaded Pork)

Tonkatsu is one of my favorite childhood Japanese dishes.  =)

Ingredients

• 4 slices pork loin or tenderloin, each about 1/2-inch thick and 5 ounces
• Salt, freshly ground black pepper, garlic
• Flour for dredging
• 2 eggs, lightly beaten
• 2 cups panko (bread crumbs)
• Vegetable oil for pan frying
• Shredded Napa cabbage, for serving
• Lemon wedges, for garnish
• Tonkatsu sauce, for dipping (you can find it at any grocery store in the asian food aisle)

Directions

Slash the fat rimming one side of the loin cutlet to keep the meat from curling when deepfried. Pound to flatten to about 1/4 inch. Salt,  pepper and garlic both sides of each cutlet. Dredge each in flour, then dip into beaten eggs and press into bread crumbs to coat both sides.

Heat a large skillet with about 1/2 inch of oil until hot. Lay 1 or 2 cutlets in the hot oil. Deep-fry until golden brown, about 5 to 7 minutes, turning them once or twice. Drain the cutlets on paper towels and cut the pork into bite-size strips that can be eaten with chopsticks.

Arrange the pork on a platter lined with the shredded cabbage, and garnish with lemon wedges. Serve the sauce on the side for dipping, or pour it over the pork and cabbage.