Tonkatsu (fried Lamb Cutlet With Spicy Sauce)

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/2 cup ketchup
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon mirin
• 1 1/2 teaspoons worcestershire sauce
• 1/2 teaspoon minced fresh gingerroot
• 1 garlic clove, minced
• 1 lb lamb tenderloin or 1 lb lamb loin, sliced 1/2 inch thick
• salt, pepper to taste
• 1/2 cup all-purpose flour
• 1 egg, slightly beaten
• 2 tablespoons milk
• 1 cup panko breadcrumbs, more if needed
• 6 cups peanut oil
• 1/2 medium cabbage, thinly shredded (green, red, or a mixture)
• tomato, wedges (to garnish)

Recipe

• 1 combine ingredients for spicy dipping sauce and set aside, covered, for 30 minutes for flavors to develop.
• 2 lightly pound the lamb slices until slightly flattened. sprinkle with salt and pepper. coat lightly with flour.
• 3 combine the egg and milk in a shallow pan. place panko in a shallow pan. dip lamb slices in egg mixture, then coat both sides of lamb slices with panko and set aside on a platter.
• 4 in a wok or shallow heavy saucepan, heat the oil to 360 degrees, or until a 1-inch cube of bread turn golden brown in 60 seconds. fry, 2 or 3 slices at a time, 6 to 8 minutes or until golden brown and done inside. turn once or twice for even browning. drain cooked cutlets on paqper towels and keep warm in a 150 degree oven.
• 5 place a pile of shredded raw cabbage on each serving plate. slice cooked lamb piece into 1/2-inch strips, keeping pieces in original shape. place a sliced cutlet on top of each portion of shredded cabbage, arranging lamb in its original shape, as if it had not been sliced. serve with spicy dipping sauce.