味噌かつ｜kattyanneru/かっちゃんねるさんのレシピ書き起こし

Put (A) in a pan and bring to a boil over medium heat.
When the pot skin boils, turn off the heat and melt (B).
Heat over low heat while mixing until thickened.

Shred the cabbage, expose it to ice water, drain it and cool it in the refrigerator.

Wipe off the blood and water on the surface of the pork with kitchen paper.
Tap both sides with a rolling pin to stretch and sprinkle with salt and pepper.
Sprinkle with flour and batter in the order of beaten egg and bread crumbs.

鍋に揚げ油を入れ、火にかけて170℃に温める。
豚肉を入れ、揚げ色がつくまで5分程揚げる。

油を切って1分程置き、食べやすい大きさに切る。
皿にキャベツ、とんかつを盛り、タレをかけたら完成。