Recipes Cater

Dredge cutlets first in flour then in egg and finally in bread crumb mixture. Heat half the vegetable oil in a large skillet over medium-high heat. It is traditionally served with a dark savory tonkatsu sauce and shredded green cabbage. Fried pork cutlets . In batches cook the pork until golden and cooked through 2 to 3 minutes per side. Dip the cutlet in flour then the egg mixture coating thoroughly and then in the breadcrumbs. Spray the tops of the cutlets with cooking spray and bake at 400F for about 15 minutes or until the internal temperature read 145F on a meat thermometer. Repeat with remaining vegetable oil. Place cutlets between plastic wrap and pound with a mallet until about a 12 to 14 thick. They are very inexpensive. You can cook these on a budget. Then place the breaded pork on a large baking sheet lined with parchment paper. Pork tonkatsu is often found on the menus of Japanese restaurants and. Season pork cutlets with salt and pepper. Put one...