|category||MeatSee the Related Food Category Page|
|cooking time||30 minutes|
|comment||It is said that this dish originated in a western restaurant in Ginza, Tokyo, during the Meiji era (1868–1912). Based on a western dish, it was uniquely developed in Japan and is well known as a Japanese food.|
|image||Enjoy a juicy pork cutlet in a crunchy batter.|
|Pork fillet (80 g chunk)||2 chunks|
|(A) Flour||as needed|
|(A) Egg (beaten egg)||as needed|
|(A) Breadcrumbs||as needed|
|Oil for deep-frying||as needed|
|String beans||3 pods|
|Non-oil dressing, shiso (green perilla)
If not available, any other dressing can be used instead.
|Daikon (white Japanese radish) (grated)
Grated daikon is not essential, if not available.
If not available, a mixture of Worcester sauce and ketchup can be used instead.
Place the pork cut side up and pound using a meat mallet to make loin slices. Season with salt and pepper on both sides. Dust the pork with the flour, dip in the beaten egg, and coat with the breadcrumbs.
Shred the cabbage (sen-giri). Cut the carrot into quarters. Boil the carrots and then the string beans, submerge them in cold water and drain on paper towels. Remove the stems of the string beans and cut in half. Grate the daikon and drain.
|technique||First, coat the pork lightly with flour and then dip it thoroughly in beaten egg. Finally, coat the cutlet in bread crumbs by pressing them on using both hands.|