This shortcut version of tonkatsu, a crispy pork cutlet that's a favourite in Japan, doesn't require any deep-frying but tastes just as delicious as the traditionally prepared dish. Toasting the panko before breading the pork results in an even golden crust. Serve with a dab of spicy mustard.
- Prep time 25 minutes
- Total time 30 minutes
- Portion size 4 servings
MethodRice: In saucepan, cook rice according to package instructions. Fluff with fork. Keep warm.
Crispy Pork: While rice is cooking, in small skillet, mix bread crumbs with oil; cook over medium-high heat, stirring, until golden, 4 to 5 minutes. Transfer to shallow bowl; stir in green onion. Set aside.
Between plastic wrap or waxed paper, use meat mallet or bottom of heavy pan to flatten pork to 1/2-inch (1 cm) thickness. Sprinkle pork all over with salt and pepper. Dredge in flour, shaking off excess. Dip in egg, letting excess drip off. Dredge in bread crumb mixture, pressing to adhere.
Arrange pork on lightly greased rimmed baking sheet. Bake in 425?F (220?C) oven, turning once, until just a hint of pink remains inside, about 10 minutes. Broil until crisp, 1 to 2 minutes. Transfer to rack set over rimmed baking sheet; let rest for 2 minutes. Cut crosswise into strips.
Sesame Slaw: While pork is baking, in large bowl, whisk together miso paste
and warm water until miso paste is dissolved; whisk in vegetable oil, vinegar, ginger, honey and sesame oil. Add coleslaw mix, onion and sesame seeds; toss to coat. Serve with pork and rice.
Tip from The Test Kitchen: Sesame seeds contain oil that can go rancid. To preserve their freshness, store them in the freezer until you're ready to use them.
Nutritional facts per serving: about
- Fibre 3 g
- Sodium 423 mg
- Sugars 6 g
- Protein 32 g
- Calories 593.0
- Total fat 28 g
- Potassium 474 mg
- Cholesterol 96 mg
- Saturated fat 6 g
- Total carbohydrate 53 g
- Iron 12.0
- Folate 20.0
- Calcium 5.0
- Vitamin A 12.0
- Vitamin C 30.0