Tonkatsu (japanese Lamb Cutlet)

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 4
• 4 boneless lamb chops, 1/2 inch thick (i have also used boneless chicken breasts)
• 2 tablespoons flour
• 1 beaten egg
• 1/2 cup panko breadcrumbs (japanese bread crumbs)
• vegetable oil (for frying)

Recipe

• 1 pound lamb to 1/4-inch thickness.
• 2 coat with flour, then dip into egg, and finally coat thoroughly with panko.
• 3 deep fry in 1 inch vegetable oil, heated to 350º, 3 minutes on each side, or until golden brown.
• 4 serve on bed of shredded cabbage, for presentation.
• 5 serve with tonkatsu sauce.
• 6 note: if you can't find panko, you may use crushed corn flakes.