JamieOliver.com

pork tonkatsu and noodles

main courses | serves 4
1 Put the flour on a large flat plate, the breadcrumbs on another and the beaten egg in a shallow bowl. Take one pork fillet, dip it first in the flour, shaking off any excess, then in the egg and lastly coat in the breadcrumbs. Repeat with the other pork fillets.
2 Meanwhile, boil a saucepan of water and cook the udon noodles according to packet instructions. When done, drain and toss with carrot and cabbage and soy sauce to taste. Transfer to bowls.
3 Meanwhile, in a large frying pan over a medium heat, add a good lug of vegetable oil, heat until sizzling and then add the pork fillets. Cook for 3–4 minutes on each side, until golden-brown. You will probably have to do this in batches. Drain on kitchen paper before slicing. Top noodles with sliced pork and serve immediately with extra soy sauce and mustard.



Recipe by Andy Harris, Photography by Sam Stowell

• from Jamie Magazine Recipe Yearbook