Tonkatsu

• 4 (1/2 lb) slices pork sirloin roast (about 1 inch thick)
• 1 egg, beaten
• 2 cups breadcrumbs
• 1 cup flour
• peanut oil or canola oil (for deep frying)
• 1 lemon (optional)
• hot yellow mustard
• steak sauce, mixed with ketchup to sweeten
• lemon juice, to add a touch of sourness (optional)
• 8 slices cabbage or 8 slices lettuce leaves, soaked in cold water and well-drained

1. Tenderize the meat and flatten to about 1/2-inch thickness.
2. Season the pork with salt and pepper.
3. Coat the meat with flour and shake off the excess.
4. Dip the meat into the egg, then the breadcrumbs on a platter.
5. Chill the meat in the freezer for 20 minutes or in the refrigerator for 2 hours- this chilling process gives the tonkatsu a crispy crust.
6. In oil heated to 350F, deep fry the meat until each side is light to medium golden brown.
7. Drain the oil well and serve with the garnish.
8. Slices of tomato will add some color.
9. To tonkatsu-fry seafood or other types of meat, follow the same directions.
10. In Japan a bowl of miso soup is usually served with this dish.

pork sirloin roast, egg, breadcrumbs, flour, peanut oil, lemon, hot yellow mustard, steak sauce, lemon juice, cabbage

Taken from www.food.com/recipe/tonkatsu-23967 (may not work)