Miso Katsu (Breaded Pork Cutlet with Red Miso Sauce)
- 6 boneless pork chops, each about 1-inch thick
- Salt and freshly ground black pepper, for seasoning
- All-purpose flour for dredging
- 2 large eggs, beaten with 4 teaspoons cold water
- Panko (Japanese bread crumbs), for coating
- vegetable oil, for deep-frying
- 3 cups very finely shredded green cabbage
- Lemon wedges
- Miso Katsu Sauce (recipe below)
- Steamed Japanese rice
- Produce
- Green cabbage (3 cups)
- Lemon, wedges (1)
- Meat
- Pork chops, boneless (6)
- Condiments
- Miso katsu sauce (1)
- Cooking & Baking
- All-purpose flour (1)
- Salt and freshly ground black pepper (1)
- Vegetable oil (1)
- Pasta & Grains
- Japanese rice (1)
- Bread & Baked Goods
- Panko (1)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on lafujimama.com
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Published January 25, 2013 (3 weeks ago).
48 people saved this recipe.
