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Sriracha Japanese Pork Cutlet (Tonkotsu)
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Sriracha Japanese Pork Cutlet (Tonkotsu)

duration

20 minutes

Servings
2
Ingredients
  • 2 x 7 oz. pork loins
  • 2 pinches of salt
  • Pepper to taste
  • All-purpose flour for dredging
  • 1 beaten egg
  • 1 cup panko bread crumbs
  • ½ bottle (0.88 oz.) J-Basket crunchy sriracha furikake with granola
  • Cooking oil for deep-frying

For Plating:

  • Shredded cabbage
  • 2 lemon wedges
  • Tonkatsu sauce
  • Japanese karashi hot mustard
Directions
  1. Make  thin cuts in the meaty and fatty portions of the cutlets, then tenderize with  the blunt edge of a cutting knife. Sprinkle both sides of the loins with a  pinch of salt, then sprinkle pepper to taste on one side of the loins.
  2. Mix together panko bread crumbs and J-Basket crunchy sriracha furikake with granola
  3. Dredge the pork loins first in flour, then in the beaten egg,  and finally in the panko  furikake breading. Deep-fry in oil heated to 340°F for 4 to 5 minutes.
  4. Slice the cutlets into easy-to-eat pieces and plate with  shredded cabbage, lemon wedges, Tonkatsu sauce, and Japanese karashi hot mustard to taste.
Dish Type / Ethnic Cuisine
Main Dish
,
Japanese