Korean/Japanese Pork Cutlet 吉利猪扒
Donkkaseu/Tonkatsu
用料
| Pork loin chops(pounded thin)猪腰排敲薄 | 3 |
| Flour 面粉 | 1 cup |
| Eggs(beaten)鸡蛋打散 | 2 |
| Panko bread crumbs 面包糠 | 2 cups |
| Salt 盐 | TT |
| Black pepper 黑椒粉 | TT |
| Vegetable oil 蔬菜油 | for frying 炸猪排用 |
| Donkkaseu/Tonkatsu Sauce 猪排酱汁： | |
| Ketchup 番茄酱 | 1/2 cup |
| Soy Sauce 酱油 | 2 tbsp |
| Rice wine vinegar 米醋 | 1 tbsp |
| Brown sugar 黄糖 | 1 tbsp |
| Worchestershire sauce 隐汁 | 2 tsp |
| Ginger(grated) 姜擦汁 | 1 tsp |
| Garic(grated) 蒜擦汁 | 1 |
Korean/Japanese Pork Cutlet 吉利猪扒的做法
Mix all the sauce ingredients together in a bowl. Allow the flavors to blend for at least 30 minutes. 先将酱汁的材料在一个碗中混合放置30分钟使入味。
Tenderize the meat by pounding it thin - 1/4" to 1/8" with a mallet.将猪排摊在砧板上，上面包两层保鲜膜，用嫩肉锤敲成薄片。
Season both sides of the meat with salt and pepper and use the 3-step breading procedure. Lay out the breaded cutlet on a parchment-lined sheet pan and refrigerate for about 10 minutes. 将肉两面都用盐和黑椒粉调味，用三步裹面法将猪排裹上面粉、鸡蛋和面包糠然后摆放在放好烘焙纸烤盘上，放在冰箱里至少10分钟。
Heat 2/3 inches of oil to 350F and deep-fry the cutlet, making sure to flip it and get both sides golden brown-about 10 minutes.将油加热至350F，把猪排放入油中炸至金黄色（约10分钟）。
Strain the access oil off the pork on a paper towel and cut the cutlet in strips. Serve hot with jasmin rice and cabbage salad. 将炸好的猪排放在纸巾上滤去多余的油，然后切成条状，浇上酱汁，洒上芝麻。配上米饭和卷心菜沙拉食用。
