Spanish-Style Red Blend —Tempranillo 62%, Graciano 12%, Merlot 11%, Cabernet Sauvignon 9%, Grenacha 6%. Click image for more info.
Tonkatsu This tasty gem can be help you put dinner on the table in 30 minutes or less. Plus, the leftovers (make extra or there isn’t likely to be leftovers) can be used for a delicious lunch or dinner the next day.
instructions Cut the edges of the chops to prevent curling. Pound the pork chops to tenderize and flatten to a”. Sprinkle both sides lightly with salt and pepper.
ingredients
Dredge chops with a light coating of flour. Dip in egg and then Panko. Press to make sure the chops are covered in breadcrumbs. Set aside and let chops rest on a plate.
4 boneless pork chops All-purpose flour for dredging Salt and pepper to taste 2 eggs lightly beaten 2 cups Panko breadcrumbs oil for deep frying ¼ head of cabbage shredded Tonkatsu sauce (see recipe)
Heat the oil to 350°. Deep fry chops to a golden brown, approximately 5-7 minutes. Drain the chops on a rack or paper towel. Cut into w” slices and serve with sliced cabbage and tonkatsu sauce. Add a scoop of steamed white rice and you have a meal everyone will love. The tonkatsu is often set on a bed of the cabbage but we’re providing a recipe for a light Japanese dressing if you prefer to serve it beside the tonkatsu. 2014 fabric vine 93