日式炸豬排 Tonkatsu (Japanese Fried Pork Cutlets)

材料 Ingredients

里肌肉 Pork loin 1 磅 lb (450g) 高麗菜(切絲) Cabbage (shredded) 1/4 顆 head 小黃瓜(切斜片) Persian cucumber (diagonally sliced) 1/4 磅 lb (113g) 蕃茄(切瓣) Tomato (wedged) 2 個 ea 清酒 Rice wine 2 大匙 Tbs 鹽 Salt 2/3 小匙 tsp 黑胡椒 Black pepper 1/2 小匙 tsp 麵包粉糊 Bread crumb coating 1/2 份 portion 炸油 Oil for frying 適量 proper amount

做法

1.	將里肌肉切成4等片。肉片上覆蓋保潔膜，用槌肉器(平坦的一邊)將肉打到整片都是0.5cm厚。用刀尖將肉片上的白筋劃斷以避免炸時肉縮緊。
2.	肉片先用酒抹過，再撒上鹽和胡椒粉抹勻。放在一旁靜置15分鐘。
3.	準備麵包粉糊。
4.	將肉片先裹上麵粉，再裹上蛋液，最後再裹上麵包粉。
5.	油熱到330°F(165°C)度。輕輕地放入肉片炸至外皮金黃，炸時肉片之間要有空間。炸好後放在架子上濾油去多餘的油。
6.	炸好的豬排切成寬條。將高麗菜，小黃瓜，蕃茄和豬排擺盤。食用時佐以番茄醬﹐牛排醬和或日式牛排醬。

PROCEDURE

1.	Cut the pork loin into 4 equal slices. Cover each piece with a piece of plastic wrap and pound with a meat tenderizer (flat side) until the thickness of the pork is uniform and about 0.5cm thick. Use the tip of a knife to make several slits on the white tendons of the meat so the pork won't shrink while frying.
2.	Spread the sake all over the pork. Sprinkle and spread the salt and black pepper on both sides of the pork cutlets. Set the pork cutlets aside for 15 minutes.
3.	Prepare theBread Crumb Coating.
4.	Coat each pork cutlet with flour, then with eggs, finally with the bread crumbs.
5.	Heat frying oil to 330°(165°). Gently place the pork cutlets into the oil one by one. Be sure there is enough space among the slices. Transfer the croquettes onto a rack to release excessive oil.
6.	Cut the fried pork cutlet into wide strips. Arrange the cabbage, cucumber, tomato and pork cutlet on a plate. Serve with Ketchup, Steak Sauce or Japanese Tonkatsu Sauce.

最後更新 (Last Update): 09/18/2020
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