Japanese Tonkatsu Wraps

Ingredients

Pork cutlets

4 (about 1/2 inch thick)

Salt

to taste

Black pepper

to taste

All-purpose flour

1/2 cup

Eggs

2, beaten

Panko breadcrumbs

1 cup

Vegetable oil

for frying

Tortillas

4 large (flour or whole wheat)

Tonkatsu sauce

1/2 cup

Cabbage

2 cups, shredded

Carrots

1 cup, julienned

Green onions

1/2 cup, sliced

Instructions

1. Preheat the oven to 400°F (200°C).
2. Season the pork cutlets generously with salt and black pepper on both sides.
3. Set up a dredging station: place flour in one shallow dish, beaten eggs in another, and panko breadcrumbs in a third.
4. Dredge each pork cutlet in flour, ensuring it's fully coated, then dip it into the beaten eggs, and finally coat it with panko breadcrumbs, pressing gently to adhere.
5. In a large skillet, heat enough vegetable oil over medium heat to cover the bottom. Once hot, carefully add the breaded cutlets, frying for about 3-4 minutes per side, or until golden brown and crispy.
6. Transfer the cooked cutlets to a baking sheet and bake in the preheated oven for an additional 10 minutes to ensure they are fully cooked through.
7. While the cutlets are baking, prepare the vegetables by shredding the cabbage, julienning the carrots, and slicing the green onions.
8. Warm the tortillas in a dry skillet or microwave until pliable.
9. Spread a generous spoonful of tonkatsu sauce on each tortilla, ensuring an even layer for flavor.
10. Place a cooked pork cutlet on top of the sauce, followed by a handful of shredded cabbage, julienned carrots, and sliced green onions.
11. Drizzle more tonkatsu sauce over the vegetables for an extra flavor boost.
12. Fold the sides of the tortilla over the filling and roll it up tightly to secure the ingredients inside.
13. Repeat with the remaining tortillas and ingredients.
14. Serve the Japanese Tonkatsu Wraps immediately, accompanied by extra tonkatsu sauce for dipping, and enjoy the delicious fusion of flavors!