Tonkatsu

Total Time: 50 mins Preparation Time: 35 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 (1/2 lb) slices lamb sirloin roast (about 1 inch thick)
• 1 egg, beaten
• 2 cups breadcrumbs
• 1 cup flour
• peanut oil or canola oil (for deep frying)
• 1 lemon (optional)
• hot yellow mustard
• steak sauce, mixed with ketchup to sweeten
• lemon juice, to add a touch of sourness (optional)
• 8 slices cabbage or 8 slices lettuce leaves, soaked in cold water and well-drained

Recipe

• 1 tenderize the meat and flatten to about â½-inch thickness.
• 2 season the lamb with salt and pepper.
• 3 coat the meat with flour and shake off the excess.
• 4 dip the meat into the egg, then the breadcrumbs on a platter.
• 5 chill the meat in the freezer for 20 minutes or in the refrigerator for 2 hours- this chilling process gives the tonkatsu a crispy crust.
• 6 in oil heated to 350°f, deep fry the meat until each side is light to medium golden brown.
• 7 drain the oil well and serve with the garnish.
• 8 slices of tomato will add some color.
• 9 to tonkatsu-fry seafood or other types of meat, follow the same directions.
• 10 in japan a bowl of miso soup is usually served with this dish.