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Kushi Katsu




Source of Recipe


the web


List of Ingredients




4 pork loin cutlets about 1/2" thick
salt & pepper to season
1 cup of flour
1 cup of japanese dried bread crumbs (Panko)
1 egg, lightly beaten
root part of green onions


Recipe



Cut the pork cutlet into narrow strips. Also cut the green onions into the same length using only the root portion. Soak the bamboo skewers in water Weave the bamboo skewers into the pork strips and alternate with strips of green onion. Sprinkle with salt and pepper. Dip each skewer into the flour, then the egg and then coat with the panko bread crumbs. Press the breadcrumbs lightly into the meat. Lay the skewers in a single layer. Heat enough oil to cover the meat (about 330 degrees). Place several skewers into the oil. Turning until golden brown. Drain on a rack or paper towels.