TONKATSU (Pork Cutlets)

College is great for many reasons, one being that there always seems to be an event with free food, or friends who invite you over to eat.  This translated into me barely cooking these past few weeks which was quite exciting at first… especially for the grocery bill.  But then I started to miss it.

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So we’re back at it with TONKATSU. Not only is it a fried pork cutlet, it’s Japanese. Double win. I’ve had it since I was little (thanks mom) but when I was in Japan for a year and a half, it was so fun to see my companions eat it for the first time and fall in love. In one area we would buy lunch once a week and my companion chose this every single time. She loved it too much to risk trying anything else.

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TONKASTU

4 servings

4 pieces pork loin chops, thinly sliced
pinch of salt and pepper
flour, as needed
2 beaten eggs
2 cups bread crumbs
frying oil, as needed
tonkatsu sauce

1. To make the pork more tender, pound out the meat a little bit, and then form it back into it’s shape.
2. Season each side of the pork with salt and pepper
3. Dredge each piece of pork in flour, dip both sides into the beaten eggs, and then coat with breadcrumbs.
4. Heat a large skillet with about 1/2 inch of oil until hot, then put the pork in. Fry until golden brown, turning once and heating all the way through.
5. Place on paper towels to let the oil drip off, cut into pieces, and eat!

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