Tonkatsu--Pork Cutlets

My apathy for packing and moving inspired me to cook dinner. I made Tonkatsu [Japanese pork cutlets] and Croquettes [Breaded potato patties] for dinner. plasticmom used to make Tonkatsu once a week and I would get to help her bread the pork and shrimp, but we've never made Croquettes before. I could tell my first solo Tonkatsu flight was a success because Adam cleaned his plate, but I think he was also famished.

Potato Croquettes
Note: You can pretty much use any souped up mashed potato to make the croquettes

Corn kernels from one corn approx 1/2 cup
5 small/med potatoes
butter
milk
salt & pepper

1. Make mashed potatoes
2. Use ice cream scoop to make little balls of mashed potatoes
3. Chill mashed potato balls
4. Flatten balls slightly to form a patty

Frying the Tonkatsu or Croquettes
Note: Use think pork cutlets, 1/4 or 1/2 inch thick

1. Heat 1 inch of oil in a pan. Higher rims are better to prevent splattering.
2. Find three shallow dishes with some depth such as a pie dish.
3. Start with 1 cup flour in the first dish, 3 beaten eggs in the second dish, 2 cups of Panko [Japanese bread crumbs] in the third. Add more of each ingredient as needed.
4. Dip and coat each pork cutlet/potato patty in the flour, then the egg, then the bread crumbs
5. Fry in hot oil and turn over when each side is golden brown.

Serve with rice, veggies, Tonkatsu sauce [similar to A1 steak sauce], ketchup. The cutlets are also tasty inside a sandwich...yum!