PorkCutlet

Pork Cutlet

Ingredients:

6 pieces (1 by 1/4)	Thick slices of pork fillets
some	Coarse salt
pinch	Black ground pepper (shanso)
1/2 cup	Flour to dredge
2	Beaten eggs
1 cup	Japanese bread crumbs (dried)
11/2 cups	Cooking oil for deep frying
1 tsp.	Shredded pickled ginger (beni shoga)
1/2 head	Cabbage, shredded (hakusai)

How to make the dipping sauce:

Procedure:

Wash quickly the pork filet and pat dry with paper towel, and start seasoning with salt and pepper then

Then dip in to the flour and shake off excess flour.

Dip pork meat in beaten eggs, start coating with the breadcrumbs and firmly pressed them.

Heat cooking oil in a deep frying pan, fry crumbed meat slices in medium heat for about 7 minutes or until golden brown.

Drain in paper towels, then cut each one into slices and assemble into original shape.

Garnish with pickled ginger and shredded cabbage and with the dipping sauce.

Serve with steamed white rice.

Serve 6 people.

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