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Ton Katsu (Japanese - Pork Cutlet) Recipe


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     Ton Katsu (Japanese - Pork Cutlet)

Category   Entrees - Maindishes
Sub Category   None
Servings   4

1 lb boneless pork tenderloin, sliced about 1/2 inch thick
2 eggs
1 tsp water
1/2 c dry bread crumbs
flour for dusting
vegetable oil for deep frying
white pepper
4 Tbl Worcestershire sauce
1 Tbl ketchup

Pound the pork slices flat and sprinkled with salt and pepper on both sides. Set aside for 4-5 minutes.
In 3 individual containers put flour in one; beaten eggs with water in another; and bread crumbs in the third. Dust pork slices with flour on both sides, dip into beaten eggs, and then coat with bread crumbs. Press bread crumbs on both sides of the slices.
Heat oil at 340 degrees. Deep fry coated pork slices until done. Remove from oil and drain excess oil on paper towel. Slice and serve with rice and sauce.

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