Tonight we took a little trip to Japan. In Japan, tonkatsu, fried pork cutlets are extremely popular. This recipe comes to us via the March 2010 edition of Food and Wine magazine.
1/4 cup ketchup
1/4 cup applesauce
1 T. Worcestershire sauce
1 T. soy sauce
1 t. Dijon mustard
1 t. unseasoned rice vinegar
1/4 cup all purpose flour
2 egg whites, beaten
1 cup panko (Japanese bread crumbs)
2 - 8 oz. pork tenderloins, cut into two inch pieces and pounded to 1/2 inch thickness
1/4 cup canola oil
In a small saucepan, bring the ketchup, applesauce, Worcestershire, soy sauce, mustard and vinegar to a simmer for a few minutes. Divide into 4 small bowls. Cool.
Put the flour, egg whites and panko in 3 separate shallow bowls. Season the pork cutlets with salt, then dredge in the flour, tapping off the excess. Dip the cutlets into the egg white, followed by the panko, pressing the crumbs to help them adhere.
In a large skillet, heat 2 T. of the oil. Add the cutlets and cook over moderate heat until golden brown, about 5 minutes. Brush the remaining oil on the cutlets. Flip and cook until golden brown, about 5 more minutes. Transfer to a work surface and cut into strips. Serve over steamed rice with the dipping sauce on the side.
1 T. olive oil
1 9 oz. bag spinach
rice wine vinegar
3 green onions (white and some green) thinly sliced
Heat olive oil in large skillet and add spinach. Cook until wilted. Season with salt, a splash of rice wine vinegar and a drizzle of sesame oil. When ready to plate, add green onions and a sprinkle of sesame seeds.