Recipe by Crafty Lady 13
Thin, crispy pork cutlets breaded with panko served with a side of spicy cucumbers and sauce. From the May 2010 Food Network Magazine. Tip from the magazine: To make your own dipping sauce, mix 2 tablespoons each ketchup, Worcestershire sauce and sugar with 1 tablespoon water.
Top Review by TasteTester
I love anything coated with Panko, so I was glad to find this recipe. I made it just as written, although I found that when I cooked it as directed over high heat, the Panko coating quickly got very dark while the pork wasn't fully cooked inside. I made the rest of the pork chops at a little above medium heat and they were fully cooked and had a nice golden crust. Even though the pork chops were seasoned ahead of time with salt, rice wine and ginger, I really couldn't taste them when we ate the pork. Perhaps marinating the pork for a few hours would have made the taste more noticeable. We loved the cucumbers -- SO good. I made them ahead of time and kept them in the fridge until dinner time. The tonkatsu sauce was great for dipping pieces of the pork in it -- next time I'll double it; the sauce added such a good flavor to the pork. I served this with Recipe#426381, and it made a delicious meal!
- 1 lb thin-cut boneless pork chops or 1 lb pork cutlet, trimmed
- kosher salt
- 2 tablespoons rice wine, sake or 2 tablespoons sherry wine
- 1 1⁄2 teaspoons finely grated peeled ginger
- 2 medium cucumbers
- 1⁄2-1 teaspoon sugar
- 2 teaspoons rice wine vinegar
- 1 1⁄2 teaspoons red pepper flakes
- 3 large eggs
- 2 cups panko breadcrumbs (Japanese breadcrumbs)
- 3⁄4 cup cornstarch
- peanut oil, for frying
- 1⁄4 cup Tonkatsu sauce (a sweet-spicy Japanese dipping sauce, see above to make your own)
Directions See How It's Made
- Season the pork with salt. Mix the rice wine and 1 teaspoon ginger and spread on the pork. Stack the pork and set aside.
- Peel, quarter and seed the cucumbers; cut into 4-inch spears. Toss with the sugar and vinegar. Toast the pepper flakes with 1 tablespoon salt in a skillet over medium heat, about 4 minutes; set aside.
- Beat the eggs with 1/2 cup water in a shallow bowl. Put the panko and cornstarch in 2 separate shallow bowls. Dredge each piece of pork in cornstarch, dip in egg, then coat with panko. Heat 1/4 inch of peanut oil in a large skillet over medium-high heat. Fry the pork in batches until golden, 3 to 4 minutes per side. Drain on a paper-towel-lined plate.
- Sprinkle the cucumbers with some of the spiced salt. Mix the tonkatsu sauce and the remaining 1/2 teaspoon ginger in a bowl. Serve the pork with the cucumbers and sauce.