Japanese Take-out Tonkatsu (fried Lamb Cutlets)

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1/3 cup ketchup
• 1/4 cup soy sauce
• 1/4 cup sugar
• 2 tablespoons mirin
• 1/3 cup worcestershire sauce
• 1/4 teaspoon allspice
• 1 teaspoon dijon mustard
• 6 (1/2 inch) thick lamb cutlets or 6 (1/2 inch) boneless lamb chops
• salt & freshly ground black pepper
• 1/2 cup unbleached all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• 1 -2 cup vegetable oil, for frying
• finely shredded cabbage, for serving
• lemon wedge, for serving
• rice, for serving

Recipe

• 1 to make the sauce: whisk all the ingredients together in a bowl until the sugar is dissolved. let stand for 30 minutes to allow the flavors to develop.
• 2 to make the tonkatsu: heat 1/2 inch of oil in a large skillet to 360º.
• 3 pat the lamb cutlets dry with paper towels, and make a few vertical slits on the outer rim of the cutlets to prevent them from curling when cooked.
• 4 season both sides of the lamb with salt & pepper, and dredge with flour, shaking off any excess.
• 5 mix the eggs with 1 tablespoon water in a shallow bowl.
• 6 dip the cutlets in the egg, then coat in panko breadcrumbs. gently slide the cutlets into the oil and cook for 4 to 5 minutes per side until golden brown, or just cooked through. drain on paper towels.
• 7 cut each cutlet crosswise into 1-inch strips. arrange on individual plates and garnish with cabbage and lemon wedges. serve with a dish of tonkatsu sauce on the side for dipping. accompany with rice.