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Tonkatsu (fried breaded pork) - 豚カツ

Ingredients : 
For 4 people
For the main course 
- 4 pork cutlets
- 35g of flour
- 2 eggs
- 2 teaspoons of water
- 100g of panko breadcrumbs
- 300g of green cabbage
- vegetable oil
For the tonkatsu sauce
- 2 tablespoons of Worcestershire sauce
- 8 cl of tomato sauce
- 1 teaspoon of soy sauce
- 2 tablespoons of sake
- 1 teaspoon of Japanese mustard

Preperation :
- Make small cuts in the meat in several places so that it retains its shape while cooking. Use a meat mallet or the back of a knife to tenderize it on each side. Add salt and pepper.
- Dip the cutlets in the flour.
- Beat the eggs in a bowl and add the water, then soak the cutlets in it. 
- Then coat them with breadcrumbs.
- Heat the oil in a frying pan or wok, then dip the cutlets in it.
- Leave to cook for a few minutes then turn them over. Leave for a few more minutes.
- When they are golden brown, place them on absorbent paper to remove the oil. Then cut them into pieces 2cm wide.
- Wash and grate your green cabbage.
- Prepare the sauce: in a small saucepan mix the Worcestershire sauce, tomato sauce, soy sauce, sake and Japanese mustard.
- Bring everything to the boil while stirring with a whisk.
- Let the preparation thicken, remove it from the heat and let cool.
- Serve the cutlets with the cabbage and pour the tonkatsu sauce over them.