Japanese Style Pork Cutlets
  Re: (...)

* Exported from MasterCook *

Japanese Style Pork Cutlet

Recipe By :Cuisine Magazine
Serving Size : 4 Preparation Time :0:10
Categories : Pork-Ham

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound pork loin cutlets
1 1/2 cups medium grain rice
2 cups yellow onions -- sliced
2 cups chicken broth
1/2 cup mirin -- see "sauces"
1/2 cup soy sauce or oyster sauce
2 tablespoons sugar
4 slices fresh ginger
6 large eggs -- lightly beaten
1/4 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

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 in a third dish.

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.

Fry cutlets in batches, browning on both sides until cooked through, 6-8 minutes total. Transfer cutlets to a cooling rack set over paper towels to drain.

Simmer onion, broth, mirin, soy sauce, sugar, and ginger in a large saute pan over medium-low heat until onion is soft, 15 minutes.

To serve, place 2 cutlets in the simmering broth (if desired); cook 1 minute to warm through. Remove and slice cutlets, place on top of some rice, ladle with broth, and sprinkle with green onions.

NOTE: If you don't have "mirin", combine sakeConfusedugar in a combination of 3 sake to 1 sugar. I didn't put the cutlets in the broth and everything was wonderful.

* Exported from MasterCook *

Walnut Cream Sauce

Recipe By :Jean Denham - C2C
Serving Size : 1 Preparation Time :0:00
Categories : Condiments-Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces cream cheese -- softened
1/2 cup walnuts -- toasted
1/2 cup sour cream
1/4 cup milk
1 teaspoon ground cinnamon
1/2 teaspoon ground red pepper
1/2 teaspoon sugar
1/4 teaspoon salt

Process all ingredients in a food processor or blender until smooth, stopping to scrape down sides.

Yield: Makes 1 1/2 cups.
Don't wait too long to tell someone you love them.

  Re: Japanese Style Pork Cutlets by bjcotton ( ...)
How did the Ginger Ginger Cake come out in the Angel food pan? That recipe is around here somewher right?
Empress for Life
Empress for Life
  Re: Re: Japanese Style Pork Cutlets by farnfam (How did the Ginger G...)
I use the Pam with flour, and it came out fine. My neighbors were having an anniversary party and I gave it to them...I didn't even get a taste. They said it was wonderful. VERY gingery!
Don't wait too long to tell someone you love them.

  Re: Re: Japanese Style Pork Cutlets by bjcotton (I use the Pam with f...)
Billy, what's with the pork cutlets and the walnut sauce? did you combine them?
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
  Re: Re: Japanese Style Pork Cutlets by cjs (Billy, what's with t...)
No, I was thinking of using it for a sauce for the vegetables. Paul loves it on EVERYTHING.
Don't wait too long to tell someone you love them.


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