tonkatsu

Ingredients

• Servings: 4
• 4 (4 ounce) boneless lamb chops
• salt and ground black pepper to taste
• 2 cups oil for frying, or as needed
• 1/4 cup all-purpose flour
• 1 egg, beaten
• 3/4 cup panko (japanese-style bread crumbs)

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• place the lamb chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. firmly pound the lamb with the smooth side of a meat mallet to a 1/4-inch thickness (about .75 cm). season with salt and pepper to taste.
• pour oil into a skillet about 1/2 inch (1.25 cm) deep. heat the oil over medium-high heat to 375 degrees f (190 degrees c).
• place the flour, egg, and panko crumbs in separate bowls. coat each cutlet in flour, then egg, and finally in bread crumbs. tap off any loose crumbs.
• fry the cutlets until golden brown and cooked through, about 4 minutes per side. drain on paper towels.