Recipes For 2009

Japanese Pork Cutlets

Cripy pork with a sauce that is different and exciting.

Pork

1/2 lb pork cutlets
6 eggs, lightly beaten
1/4 cup flour
1/2 tsp kosher salt
heavy pinch black pepper
2-3 cups panko crumbs
1/4 cup vegetable oil

Mix flour, salt and pepper. Dredge cutlets in seasoned flour, then dip into egg mixture, and then into panko crumbs. Redip into egg and then panko. Transfer cutlets to a rack set over a sheet pan

Meanwhile, heat oil in a skillet. Fry cutlets in batches for about 6-8 minutes. Drain on paper towels and keep warm.

Sauce

2 cups yellow onions, sliced
2 cups low sodium chicken broth
1/2 cup mirin
1/2 cup low sodium soy sauce
2 tbsps sugar
4 slices fresh ginger root
sliced green onions

In a skillet, simmer onions, broth, mirin, soy sauce, sugar and ginger over medium low heat for about 15 minutes or until onions are soft.

To Serve

Place sliced cutlets on a bed of plain white rice. Top with sauce and sprinkle with sliced green onions.