Main Dishes, Oriental, Pork Mutton Veal

Japanese Style Pork Cutlets

  • 1/2 pounds Pork tenderloins
  • 1 1/2 cups Rice, medium grain
  • 2 cups Onions, yellow, sliced
  • 2 cups Chicken broth
  • 1/2 cups Mirin sake
  • 1/2 cups Soy or oyster sauce
  • 2 tablespoons Sugar
  • 4 slices Fresh ginger
  • 6 large Eggs, lightly beaten
  • 1/4 cups All-purpose flour
  • 1/2 teaspoons Kosher (coarse) salt
  • 1 pinches Black pepper, coarsely ground
  • 2 1/2 cups Panko or coarse bread crumbs
  • 1/4 cups Oil
  • ~ Green onions, chopped

    • ~Prepare rice according to package directions.

    ~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 (Japanesebread crumbs) in a third dish.

    ~If the pork loin isn't in cutlets, slice the loin into 1/2-inch cutlets. 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" by repeating the process with the egg and the panko. Transfer to a rack or plate until ready to fry. Heat oil over medium heat ina skillet.

    ~Fry cutlets in batches, browning on both sides until cooked through, about 6 to 8 minutes. Drain on paper towels.

    ~Simmer onion, broth, mirin, soy sauce, sugar and ginger in a large sautepan over medium-low heat until onion issoft, about 15 minutes.

    ~To serve, place 2 cutlets in the simmering broth (if desired) just to heat through. Remove andslice cutlets,place on top of some riceand ladle broth over all. Garnish with chopped green onion.

    NOTE: If you don't have "mirin," combine sake:sugar in a combination of 3 parts sake to 1 part sugar. I generally don't put the cutlets back into the broth. If left too long the breading becomes soggy.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Bill Cotton of Roseburg, OR. 

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