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Ingredients : (3 servings)
- Oil for deep-frying
- 3 Boneless meat cutlets (chicken or pork)
- Black pepper
- ¼ cup cornstarch
- 1 large egg beaten
- 1 cup of breadcrumbs
- Shredded cabbage
- Tonkatsu sauce
1- Heat up a small pot of oil for deep frying at 180C (350F)
2- Rinse the meat with cold water, pat dry with paper towels and season with salt and black pepper. Arrange the cornstarch, egg, and breadcrumbs in 3 separate containers next to each other.
3 – Coat the meat lightly with cornstarch. Shake off the excess. Dip the cutlet in the egg and then immediately onto the breadcrumbs. Make sure the meat is coated evenly and set aside for deep frying.
4 – Deep fry the cutlets until they turn golden brown.
5 – Slice the Katsu into small pieces and serve immediately with some shredded cabbage and Tonkatsu Sauce.