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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim excess fat from meat. Wipe off moisture with paper towel. Sprinkle meat on both sides with salt and pepper. | 2. Soak shredded cabbage in chilled water for 1 or 2 minutes. Drain well and refrigerate. | 3. Coat each piece of meat with flour and tap each side with your hands to remove excess. | 4. Beat the egg in a bowl and place panko in another bowl. Dip each piece of meat first into the egg, then into the panko, trying to get an even coating on each piece. | 5. Heat oil to 375 degrees in a large, heavy pan or a deep fryer. A few bread crumbs dropped into the oil should sizzle instantly, but not burn.Deep fry the cutlets until both sides are golden brown, about 3-4 minutes on each side. | 6. Cut each cutlet into 1-inch slices. Serve over a bed of the shredded cabbage, garnished with lemon wedges, with soy sauce and tonkatsu sauce on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork chop	4		boneless	3284.0127	664.7858	107.2294	21.4096
salt				-	-	-	-
cabbage	2	cups	shredded	44.5	10.324000000000002	2.2784	0.17800000000000002
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
egg	1			71.5	0.36	6.28	4.755
panko breadcrumb	3/4	cup		-	-	-	-
vegetable oil				-	-	-	-
lemon	1		cut	1.2808	0.4116	0.0486	0.0132
soy sauce				-	-	-	-
tonkatsu sauce				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.