Salad Tonkatsu

Ingredients

Pork Loin(120g), Refined Rice Wine (Sake)(10g), Salt(0.3g), Pepper Powder(0.02g) Milk(30g), Flour(20g), Egg(50g), Bread Crumbs(20g) Frying Oil(400g) - 소스 : Boiled Egg(50g), Pickle(20g), Mayonnaise(20g) - 곁들임채소 : Cherry Tomato(30g), Lettuce(30g) Young Leaf Vegetables(10g), Parsley Powder(0.3g)

Instructions

1. 1

   Add the loin to milk and marinate for 30 minutes, then brush with pepper and rice wine and let it age for over 1 hour.

   
2. 2

   Halve the cherry tomato.

   
3. 3

   Tear the lettuce into bite-size pieces.

   
4. 4

   Coarsely chop the pickle.

   
5. 5

   Drain the aged loin (①), cut into bite-size pieces, coat with flour, egg wash, and bread crumbs in order, deep-fry in oil at 170-180℃ for about 3 minutes, and drain.

   
6. 6

   Chop the boiled egg, mix mayonnaise into the pickle (④) to make salad sauce; lay lettuce on a plate, top with young leaf vegetables, pork cutlet (⑤), and cherry tomato (②), and finish with the sauce.