1. Trim excess fat from meat. Wipe off moisture with paper towel. Sprinkle meat on both sides with salt and pepper. 2. Soak shredded cabbage in chilled water for 1 or 2 minutes. Drain well and refrigerate. 3. Coat each piece of meat with flour and tap each side with your hands to remove excess. 4. Beat the egg in a bowl and place panko in another bowl. Dip each piece of meat first into the egg, then into the panko, trying to get an even coating on each piece. 5. Heat oil to 375 degrees in a large, heavy pan or a deep fryer. A few bread crumbs dropped into the oil should sizzle instantly, but not burn.Deep fry the cutlets until both sides are golden brown, about 3-4 minutes on each side. 6. Cut each cutlet into 1-inch slices. Serve over a bed of the shredded cabbage, garnished with lemon wedges, with soy sauce and tonkatsu sauce on the side. ---------------------------------------------------------------------------
Nutrition
Ingredients
