Japanese Style Pork Cutlet
Recipe By :Bill Cotton, modified from Cuisine Mag.
Serving Size : 4 Preparation Time :0:10
Categories : Pork-Ham
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound pork loin cutlets
1 1/2 cups medium grain rice
2 cups yellow onions -- sliced
2 cups chicken broth
1/2 cup mirin
1/2 cup soy sauce or oyster sauce
2 tablespoons sugar
4 slices fresh ginger
6 large eggs -- lightly beaten
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1 pinch black pepper
2 1/2 cups panko (or bread crumbs)
1/4 cup oil
green onions -- chopped
1. Prepare rice according to package directions.
2. Before breading cutlets, beat the eggs in a shallow dish (like a pie plate), mix flour, salt and pepper in a second dish, and place the panko in a third dish; set aside.
3. Pound cutlets between sheets of plastic wrap until 1/4-inch thick. Bread cutlets by first dredging both sides in flour mixture, then dipping into the egg, and following with the panko. Then "double bread," dipping into the egg, then panko again. Transfer to a rack or plate until ready to fry. Heat oil over medium-high heat in a skillet.
4. Fry cutlets in batches, browning on both sides until cooked through, 6-8 minutes total. Transfer cutlets to a rack set over paper towels to drain and then to a warming plate in a low oven.
5. Simmer onion, broth, mirin, soy sauce, sugar, and ginger in a large saute pan over medium-low heat until onion is soft, 15 minutes.
6. To serve, place 2 cutlets sliced in 1/2-inch wide strips, on top of some rice, ladle with broth, and sprinkle with green onions.
NOTE: If you don't have "mirin", combine sake/sugar in a combination of 3 sake to 1 sugar. I sometimes serve the broth on the side and have guests take what they desire.
Serving Size : 4 Preparation Time :0:10
Categories : Pork-Ham
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound pork loin cutlets
1 1/2 cups medium grain rice
2 cups yellow onions -- sliced
2 cups chicken broth
1/2 cup mirin
1/2 cup soy sauce or oyster sauce
2 tablespoons sugar
4 slices fresh ginger
6 large eggs -- lightly beaten
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1 pinch black pepper
2 1/2 cups panko (or bread crumbs)
1/4 cup oil
green onions -- chopped
1. Prepare rice according to package directions.
2. Before breading cutlets, beat the eggs in a shallow dish (like a pie plate), mix flour, salt and pepper in a second dish, and place the panko in a third dish; set aside.
3. Pound cutlets between sheets of plastic wrap until 1/4-inch thick. Bread cutlets by first dredging both sides in flour mixture, then dipping into the egg, and following with the panko. Then "double bread," dipping into the egg, then panko again. Transfer to a rack or plate until ready to fry. Heat oil over medium-high heat in a skillet.
4. Fry cutlets in batches, browning on both sides until cooked through, 6-8 minutes total. Transfer cutlets to a rack set over paper towels to drain and then to a warming plate in a low oven.
5. Simmer onion, broth, mirin, soy sauce, sugar, and ginger in a large saute pan over medium-low heat until onion is soft, 15 minutes.
6. To serve, place 2 cutlets sliced in 1/2-inch wide strips, on top of some rice, ladle with broth, and sprinkle with green onions.
NOTE: If you don't have "mirin", combine sake/sugar in a combination of 3 sake to 1 sugar. I sometimes serve the broth on the side and have guests take what they desire.
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