Pork-Tonkatsu-A-Perfect-Weeknight-Meal
October 28, 2011
•Le Cordon Bleu
•Seattle
• 0 Comments
Pork Tonkatsu: A Perfect Weeknight Meal
School, work, soccer practice, music lessons, and volunteer time: every family seems to have less and less time. Our obligations and activities seem to team up and take all of time. Unfortunately, one of the first activities we sacrifice for more time is dinnertime. For some families, it is the one and only chance for everyone to be together and share some time with each other. Don’t let that happen to you. Look for easy recipes that take a half hour or less to prepare and share some time with your family.
Add Asian to the Mix
Thanks to a rich heritage of immigrants from the Pacific Rim, the Seattle culinary arts scene has always been heavily influenced by Asian cuisines. With its concentration on simple ingredients and simple cooking techniques, Asian cuisine is perfect for the family on the go. Many recipes can be cooked in 30 minutes or less, giving you plenty of time to share a meal with your family.
One of our favorites is Japanese pork tonkatsu or pork cutlets. Like its German cousin, schnitzel, tonkatsu is a versatile dish that it is easy prepare and delicious to eat. It goes great with a simple stir-fry, a salad, or a side of rice.
Pork Tonkatsu Recipe
If you have any experience breading and deep-frying foods, then this dish will be easy to follow. If not, don’t worry, it doesn’t require a history of cooking classes. The simple steps make it perfect for beginners.
Ingredients:
- 1 lb. of boneless, thin-sliced pork chops
- 2 eggs, beaten with 2 tablespoons of water
- ¾ cup Japanese panko bread crumbs
- ½ cup all-purpose flour seasoned with salt, pepper, and a teaspoon of garlic powder
- ¾ cup of peanut or canola oil for frying
Preparation:
- Heat oil to 350 degrees F in a high-sided pan. A sauté pan or cast-iron skillet work best
- Lightly coat pork with flour
- Dip pork in beaten eggs
- Coat with panko crumbs
- Be sure to coat all of your cutlets before cooking any. The wait time will let the breading stick to the meat better
- Cook a few cutlets at a time for 3-4 minutes. Flip and cook for 2-3 minutes longer or until golden brown
- Cook in small batches until all of the cutlets are finished
Pork tonkatsu is traditional served on a bed of shredded cabbage with several Japanese dipping sauces. Spicy mustards, sweet and sour, and soy-based sauces are the most popular. Try going fusion by serving a spicy fruit salsa and a side of lavender rice.
This article is presented by Le Cordon Bleu College of Culinary Arts in Seattle. Le Cordon Bleu College of Culinary Arts in Seattle offers culinary arts and pâtisserie and baking training programs in the Seattle, Washington area. To learn more about the class offerings, please visit Chefs.edu/Seattle for more information.
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