Berkshire Pork Katsu Sando | Gordon Food Service
1. Using a boning knife, clean the tenderloin removing cover fat and silver skin. 2.
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Cooking tools:
- Deep fryer
- Deep-fry thermometer
- Meat tenderizer
- Roasting rack
- Boning knife
- Chef's knife
- Cutting board
- Zip-top bag
- Pan
- Mixing bowl
- Baking sheet
- Parchment paper
- Tongs
- Kitchen timer
- Offset spatula
- Paper towel
- Refrigerator
Ingredients
- 140 g Boneless Pork Tenderloin
- 7 g GFS All-Purpose Flour
- 1 ct. Gordon Choice Grade A Shell Egg
- 28 g GFS Panko Breadcrumbs
- to taste Kosher Salt
- to taste Trade East Ground Black Pepper
- 60 ml Recipe: Apple Butter
- 2 ct. GFS Sliced Pullman White Bread
- 7 ml Recipe: Ponzu Sauce
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