Tonkatsu (Japanese Pork Cutlet)

Ingredients

• FOR THE SAUCE:
• 2 Tablespoons Barbecue Sauce
• 2 Tablespoons Ketchup
• 2 teaspoons Soy Sauce
• 1 teaspoon Worcestershire Sauce
• 1 teaspoon Rice Wine Vinegar
• ½ Tablespoons Sugar
• ½ teaspoons Garlic Powder
• ¼ teaspoons Black Pepper
• _____
• FOR THE TONKATSU:
• 1 cup Panko Bread Crumbs
• ½ cups Flour
• 2 whole Eggs
• 2 Tablespoons Milk
• 4 pieces Pork Loin, ½ Inch Thin
• Salt And Pepper
• ¼ cups Vegetable Oil
• Cooked Rice, To Serve
• Fresh Lemon Slices, To Serve

Preparation Instructions

Prepare the sauce by mixing whisking all the ingredients together in a bowl. Set aside while preparing the pork.

Place breadcrumbs in a shallow dish and place the flour in another. In a bowl, whisk together the eggs and milk. Season the pork with salt and pepper. Working in batches, dredge a few pieces of the pork in the flour, then the egg mixture, and finally the breadcrumbs to coat, shaking off the excess between each step. Repeat with the remaining pork.

In a large skillet, heat the oil to medium high heat. Slide in 2 pieces of pork and fry until golden brown, approximately 2–3 minutes on each side. Remove from the pan and drain the cutlets on paper towels. Repeat with remaining pork.

Serve Tonkatsu with rice, sauce, and a squeeze of lemon.

Note: Amounts of the ingredients for the sauce can be adjusted to suit your preference.