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Old 11-28-2010, 10:34 PM   #1
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Tonkatsu

Tonkatsu

Japanese deep fried pork Cutlets


4 to 8 Pork cutlets, 1/4 in thick, fat removed. Tenderized

3 Packages of Panko Japanese Style Bread Crumbs

4 large eggs beaten well

2 cups All purpose flour

Vegetable Oil for frying

Set your deep fat fryer to 400 degrees


Tenderize the cutlets, you want them to be thin.

Dip the cutlets in the flour, then egg, finish with the bread crumbs.

Deep fry for about 5 to 8 minutes.Or until they are a nicely browned.They will float to the top when done.

Serve with Rice and Tonkatsu sauce.

Serves 4

Tonkatsu Sauce

1/2 cup of Worcestershire sauce
1/4 cup granulated sugar
1/2 cup of ketchup
1 teaspoon of Dijon mustard'
1/4 teaspoon ground allspice
1/2 teaspoon ground ginger
dash of salt & pepper

Add all to a medium saucepan,whisk.
Bring it to a boil,reduce heat simmer for 20 minutes.
Remove from heat.Place in a small bowl,cover and let sit at room temp until ready to serve.
Cover and refrigerate any leftovers,for up to a week.
Makes 1 cup approx.

Just thought I'd toss this one into the fire to ;)

Munky.
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Old 11-28-2010, 10:36 PM   #2
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Copy and paste! Sounds great, thanks!!!
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Old 11-28-2010, 10:38 PM   #3
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Ohhh now how did I know that was going to happen?

Enjoy!

Munky.
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Old 11-28-2010, 10:56 PM   #4
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Originally Posted by Chef Munky View Post
Ohhh now how did I know that was going to happen?

Enjoy!

Munky.
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Old 11-28-2010, 11:06 PM   #5
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Sounds yummy. A bit like schnitzel.
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Old 11-28-2010, 11:09 PM   #6
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Sounds yummy. A bit like schnitzel.
What's Schnitzel?

Please don't make me Wiki :)

Munky.
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Old 11-28-2010, 11:20 PM   #7
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Quote:
Originally Posted by Chef Munky View Post
What's Schnitzel?

Please don't make me Wiki :)

Munky.
Traditionally it was made with veal and called Wiener schnitzel (Viennese schnitzel from schnitt - cut), but nowadays it is most commonly made with pork in the German speaking world. It can also be made with chicken or turkey.

The cutlets are pounded thin and tender. Coat with flour, dip in egg, coat with bread crumbs. Fry in plenty of clarified butter. Serve with a lemon wedge, capers, and grated horseradish.
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Old 11-28-2010, 11:31 PM   #8
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Originally Posted by taxlady View Post
Traditionally it was made with veal and called Wiener schnitzel (Viennese schnitzel from schnitt - cut), but nowadays it is most commonly made with pork in the German speaking world. It can also be made with chicken or turkey.

The cutlets are pounded thin and tender. Coat with flour, dip in egg, coat with bread crumbs. Fry in plenty of clarified butter. Serve with a lemon wedge, capers, and grated horseradish.
WOW! that sounds fantastic!
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Old 11-28-2010, 11:40 PM   #9
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WOW! that sounds fantastic!
Buttered egg noodles with caraway seed...
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Old 11-29-2010, 01:02 AM   #10
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Buttered egg noodles with caraway seed...
I don't usually do that, but it is traditional. I forgot the anchovy, or maybe it's just Danes that put an anchovy.
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recipe

Tonkatsu Tonkatsu Japanese deep fried pork Cutlets 4 to 8 Pork cutlets, 1/4 in thick, fat removed. Tenderized 3 Packages of Panko Japanese Style Bread Crumbs 4 large eggs beaten well 2 cups All purpose flour Vegetable Oil for frying Set your deep fat fryer to 400 degrees Tenderize the cutlets, you want them to be thin. Dip the cutlets in the flour, then egg, finish with the bread crumbs. Deep fry for about 5 to 8 minutes.Or until they are a nicely browned.They will float to the top when done. Serve with Rice and Tonkatsu sauce. Serves 4 Tonkatsu Sauce 1/2 cup of Worcestershire sauce 1/4 cup granulated sugar 1/2 cup of ketchup 1 teaspoon of Dijon mustard' 1/4 teaspoon ground allspice 1/2 teaspoon ground ginger dash of salt & pepper Add all to a medium saucepan,whisk. Bring it to a boil,reduce heat simmer for 20 minutes. Remove from heat.Place in a small bowl,cover and let sit at room temp until ready to serve. Cover and refrigerate any leftovers,for up to a week. Makes 1 cup approx. Just thought I'd toss this one into the fire to ;) Munky. 3 stars 1 reviews
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