Tonkatsu (Japanese Pork Cutlet)

Yields1 Serving
 1 lb Boneless pork chops, 1/2 inch thick
 2 tbsp OTTOGI FRYING MIX
 ½ cup OTTOGI BREAD CRUMBS 'PANKO'
 1 Egg
 OTTOGI SOYBEAN OIL (For Frying)
 OTTOGI PORK CUTLET SAUCE or SESAME SEED PORK CUTLET SAUCE
 ½ Shredded Cabbage
1

Coat the pork with OTTOGI FRYHING MIX. Dip the pork into a beaten egg. Then coat thoroughly with OTTOGI BREAD CRUMBS 'PANKO'.

2

Heat oil in a frying pan to 350 F. Then fry the coated coat for 3 minutes each or until golden brown.

3

Serve with OTTOGI PORK CUTLET SAUCE or OTTOGI SESAME PORK CUTLET SAUCE and shredded cabbage.

CategoryCuisine

Ingredients

 1 lb Boneless pork chops, 1/2 inch thick
 2 tbsp OTTOGI FRYING MIX
 ½ cup OTTOGI BREAD CRUMBS 'PANKO'
 1 Egg
 OTTOGI SOYBEAN OIL (For Frying)
 OTTOGI PORK CUTLET SAUCE or SESAME SEED PORK CUTLET SAUCE
 ½ Shredded Cabbage

Directions

1

Coat the pork with OTTOGI FRYHING MIX. Dip the pork into a beaten egg. Then coat thoroughly with OTTOGI BREAD CRUMBS 'PANKO'.

2

Heat oil in a frying pan to 350 F. Then fry the coated coat for 3 minutes each or until golden brown.

3

Serve with OTTOGI PORK CUTLET SAUCE or OTTOGI SESAME PORK CUTLET SAUCE and shredded cabbage.

Tonkatsu (Japanese Pork Cutlet)