Submitted by Gayle Kojimoto, Program Manager, Division of Palliative Medicine, UCSF Health
My Story
I am of Chinese and Japanese descent and grew up living with my Japanese-American grandparents. One of my favorite dishes was tonkatsu, fried, breaded pork cutlets, and it was one of the first dishes I learned how to make living on my own. Over the years I have modified the recipe to include parmesan cheese and now I think it reflects my family - part Asian, part Western, as I am married to a Caucasian man and have two beautiful Hapa children. It's now a family favorite and my dad says it's his favorite tonkatsu.
Recipe
Total Preparation Time: 10-15 minutes
Total Cooking Time: 10-15 minutes
Ingredients
1 lb Pork Tenderloin
2 Large eggs
½ cup Grated parmesan cheese
¾ cup Breadcrumbs – I use Italian or other flavored breadcrumbs
¼ cup Flour
¼ cup Vegetable Oil
1 kernel Popcorn (optional – used to make sure oil is to temp)
Tonkatsu Sauce
Salt
Pepper
Method
Pre-heat oven to 300 –Used to keep cutlets warm.
Cut pork tenderloins into 1-inch thick medallions.
Pound the medallions to 1/16 - 1/8 inch thickness.
Season both sides of the pork cutlets with salt and pepper.
Place flour on a plate.
Beat eggs and pour carefully on a 2nd plate or into brown pan
Mix breadcrumbs and grated parmesan together and put on a plate.
Dredge each cutlet in flour.
Then coat cutlet in egg.
Finally, dredge in the breadcrumb and parmesan mixture, making sure cutlet is fully
coated
Heat vegetable oil in a heavy pan over high heat with the popcorn kernel. When kernel pops, you know the oil is ~350 F
On med-high heat, fry cutlets until golden brown, 3-4 minutes on each side.
Place each batch on a wire rack over a cookie sheet in the oven to keep warm.
Serve with Tonkatsu on the side
Tips/Pointers
If possible, use convection bake setting to keep cutlets warm. They will stay crispy.
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