Sunday, June 5, 2011

Lazy Tonkatsu

Aka...breaded pork cutlet. Usually I purchase boneless pork chops and butterfly them to make tonkatsu. Well...I just made a batch using pork cube steaks. The first main benefit of using the cube steak was not having to butterfly the meat. I was able to open the package and start breading the steak. Time saved there. The only real difference was the texture and my hubby felt that it was slightly better than the normal butterflyed chop.

Result: I'd rather save time so I'll make this again using the cube steak.