PORK TONKATSU

Fried meat used to be less favored on our dining table. Most often it is left untouched because the kids dislike crunch and too much chewing. They preferred noodles for easy swallow, less effort to their jaws and teeth. But as they grew older and enjoyed watching food channels, the importance of food explorations become a reality.  My picky eaters slowly become food adventurers. Dish requests came pouring in and sometimes there's a need to negotiate for lack of ingredients. Too bad the market across our place made it impossible for me to compromise.😉

Pampering the kids to ease tiredness is their favorite--

Tonkatsu
Ingredients:
4 pork cutlets
1/2 c cornstarch or all-prupose flour whichever is available
1 large egg
Panko or Japanese bread crumbs
Salt and pepper
Shredded lettuce (you can use cabbage but we prefer lettuce)-- for side
Oil for deep frying

Tonkatsu sauce of equal measurement, just mix and ready to use:
Tomato Ketchup 
Oyster Sauce
Worcestershire Sauce (Silver Swan Brand)
Worcestershire Sauce (Lea Perrin)
or
1 tbsp Tomato Ketchup
2 1/2 tsp Worcestershire sauce
1 1/2 Oyster sauce


Method:
Wash cutlets then pat to dry.
Using a meat mallet, pound the cutlets.

Sprinkle salt and pepper.
Arrange the flour, egg and panko in order.
On a deep wok/pot, heat the oil, and when ready--
Dredge one cutlet on the flour, then egg and lastly on panko. Making sure the cutlet is properly covered. 
Then, slowly drop on the hot oil. Cook til color turns light brown.
When done, carefully flip the cutlet to cook the other side.
When cooked, remove from wok/pot.

Slice and serve over rice and shredded lettuce with tonkatsu sauce on the side.