This week is Japanese food week! (...or so it seems)Today I made Veal "katsu"-style! I admit, naming the entry "tonkatsu" isn't 100% accurate, but I don't want to make the title sound stupid just because I took a different kind of meat.
Anyway, I will give you the recipe for the real tonkatsu, so no complaints ;D
What you need:
* porc cutlet
* 1 egg
* panko (japanese breadcrumbs)
* salt, pepper
* flour
* tonkatsu sauce (picture; you can buy it in asia shops)
Make sure your cutlet isn't too thick, then season it with salt and pepper. Coat it with a little bit of flour first, then comes the egg and the panko (you know, the usual procedure). Press to make the panko stick better to your meat. In a pan, heat oil, then fry the cutlet from both sides. Serve with the sauce, japanese rice and cabbage (usually tonkatsu is served with raw white cabbage but I used chinese cabbage which I cooked in a pan)
Enjoy :)
~Vail~
