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Kitchen Guy's
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| 1/2 pound pork cutlets 1 1/2 cups rice, medium grain, uncooked 2 cups yellow onion, sliced 2 cups low sodium chicken broth 1/2 cup mirin 1/2 cup low sodium soy sauce 2 tablespoons sugar |
4 slices fresh ginger 6 large eggs, lightly beaten 1/4 cup all-purpose flour 1/2 teaspoon kosher salt 2 cups panko 1/4 cup vegetable oil |
Here's how to make it:
Cook rice as directed on package and keep warm until serving.
Simmer onion, broth, mirin, soy sauce, sugar and ginger in a large sauté pan over medium low heat until onion is soft, about 15 minutes.
Beat the eggs in a shallow dish. Mix flour, salt and pepper in a separate dish and place panko in a third dish. Dredge the cutlets first in the flour, then the egg and finally the panko. Then double bread by dipping into the egg and then the panko again. Transfer to a rack until ready to fry.
Heat oil over medium high heat in a second sauté pan. Fry cutlets in batches on both sides until cooked through, about 6 to 8 minutes total. Transfer cutlets to a rack to cool set over paper towels to drain.
To serve, place cutlets in the simmering broth. Cook 1 minute to warm through. Remove and slice cutlets, place on top of some rice, ladle with broth and sprinkle with scallions.
Send your questions and comments to me at chefjim@kitchenguy.biz