Pork Tonkatsu Recipe
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Ingredients
- 4 (4-5 oz each) pork cutlets
- 1/2 cup Tonkatsu sauce, divided
- 1/2 cup all-purpose flour
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1 egg, slightly beaten with a teaspoon of water
- 3 cups , (crushed to 1 1/2 cups)
- 2 cups shredded cabbage salad
- Place pork cutlet between two layers of wax paper.Using meat mallet or rolling pin, pound to even thickness of 1/2 inch.Repeat with remaining cutlets.Place cutlets in gallon zip-top bag.Add 1/4 cup Tonkatsu sauce.Place in refrigerator and allow to marinate for a minimum of 30 minutes.
- Preheat oven to 350 degrees F.
- Lightly coat 13 x 9 x 2-inch baking dish with cooking spray. Set aside.
- Mix flour, salt and pepper in shallow dish. Set aside.
- Place egg in another shallow dish. Set aside.
- Place KELLOGG'S ALL-BRAN COMPLETE WHEAT FLAKES cereal in a third shallow dish.Set aside.
- Remove pork cutlets from marinade. Discard remaining marinade.
- Dredge each cutlet first in flour, then egg, then cereal, coating each slice well.
- Place breaded cutlets in single layer in prepared baking dish and bake until meat thermometer registers 160 degrees F, approximately 25-35 minutes.
- Serve with shredded cabbage salad and additional Tonkatsu sauce for dipping.
- Calories 460, Total Fat 12 g, Saturated Fat 3.5 g, Cholesterol 130 mg, Sodium 1930 mg, Carbohydrate 60 g, Fiber 9 g, Protein 32 g, Calcium 6%. Daily Values: Calcium 6%, Iron 120%, Vitamin A 25%, Vitamin C 100%.
- Percent Daily Values are based on a 2,000 calorie diet
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