Tonkatsu, Deep-Fried Pork Cutlet and Stir Fry for Dinner

I originally planned on only making stir fry, but as I was cooking, I remembered that I had 2 pork cutlets left over from making piccata, so I decided to make tonkatsu as well. But, as I finished coating the pork with the panko, I noticed I had about a cup left, so I also made ebi fry as well. lol It's an odd combination, but it was still good. Too bad my dad missed dinner. lol* Sorry dad. 

Anyways, both tonkatsu and ebi fry are easy to make, so here's the recipe. 

Tonkatsu

Ingredients

salt & pepper

4 pork short loin or pork chops
¼ cup flour
1 egg beaten
½ cup panko bread crumbs
Vegetable oil for frying

Directions

1. Cut the edge of pork (the white part to prevent shrinkage) in several places. Sprinkle salt and pepper on the pork. 

2. Lightly but thoroughly flour the pork. Dip the pork in beaten egg. Put panko on the pork and pat them well. 

3. Fry the pork in a 320F oil for a few minutes (have at least 1½inches of oil in the pan). Turn the pork chops and fry a few more minutes. 

4. Remove the pork to a wire rack set over a rimmed baking sheet. Let drain for 1~2 minutes, and serve. Serve with shredded cabbage, tomatoes and tonkatsu sauce. 

Ebi Fry follows the same coating process, but the preparations are a bit different.  

removing shells

1. Remove heads and shells from shrimp without removing tails. (If they're not deveined, do them now)

deveining

incisions

2. Make a few incisions on the stomach side of shrimp and lightly press the back of shrimp to straighten. 

pressing the back

3. Cut the edge of shrimp tails and remove dirt using a small knife. Dry shrimp on paper towels and lightly salt the shrimp.

cutting and removing the dirt from the tail

4. Dust shrimp in flour lightly. Dip the shrimp in beaten egg and avoid coating the tail. Coat the shrimp with panko.

5. Fry until golden brown. Remove the shrimp to a wire rack set over a rimmed baking sheet. Let drain and serve with tartar sauce. 

Will upload the recipe for the stir fry later.