So we had to try this eventually, and it came out beautifully. If I didn't know any better, I would've thought that we used actual panko also instead of cereal. Definitely would make this again to confuse people with the outcome if they saw the raw ingredients.
- 4 lbs Boneless Pork Loin (1/8-1/4" slices)
- 1/2 box Corn Chex (ground with hands)
- 2 cups Corn Starch
- 6 Eggs
Slice the pork loin. For each loin, pat down in a bowl of corn starch and then dip into a bowl of beaten egg. Dredge through the ground corn chex. Proceed to do so with all slices. In a large pan, heat enough oil to cover the bottom of the pan to medium heat. Place 4 slices of coated pork on the pan. Fry each side for 4 minutes. Remove from pan and slice into pieces. Continue this for the rest of the pork. Serve with rice with tonkatsu sauce, Japanese mayonaise, or use the Katsudon recipe from before with this tonkatsu to create gluten free katsudon!
Way more than enough for 5 people's dinner and lunch the next day (I had 3 cutlets alone!). Came out to around $8 total. I'm wondering if this is the first gluten free katsu recipe. Well - at least it's something almost everyone can enjoy =).
Thanks! I will try it and tell you how it goes.
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