Pork Tonkatsu with Fruit And Cucumber Salad

{"handle":"pork-tonkatsu-with-fruit-and-cucumber-salad-recipe","title":"Pork Tonkatsu with Fruit And Cucumber Salad","seoTitle":"Pork Tonkatsu with Fruit And Cucumber Salad","seoDescription":"There are many chain restaurants in Japan dedicated to this crispy cutlet.\n\n","image":"https://images.ctfassets.net/vmuke7sdou62/2XRLFCaFRxrXKc00mGMNSO/e15b8367f7d1348482a662587943ffd5/image_-_2022-06-03T161231.395.jpeg","ingredients":"

Sauce

• 1 tsp. dry mustard (Colman’s or Japanese dry mustard)
• 1 tsp. granulated garlic
• About 3 tbsp. Worcestershire sauce
• About 1 tbsp. shoyu or soy sauce
• 1 tbsp. mirin or honey
• 1 cup ketchup

Salad

• 4 small seedless cucumbers or 1/2 large, thinly sliced
• 1 tsp. salt
• 1 tsp. sugar
• 1 green apple or 1 green (unripe) tomato—quartered, cored, and thinly sliced
• 2 large radishes or 1 watermelon radish, very thinly sliced with a mandoline or sharp knife
• 3 scallions, thinly sliced on an angle
• About 2 tbsp. thinly sliced shiso leaves or basil leaves
• About 1 tbsp. rice vinegar
• 1 tsp. shoyu or soy sauce
• 1 tsp. toasted sesame oil

Pork

• 4 boneless center-cut pork loin chops (4 to 6 oz. each)
• Salt and pepper
• ¾ cup flour
• 2 large eggs
• 1 ½ cups panko breadcrumbs
• Peanut or safflower oil, for frying

","preparation":"

Step 1

In a small bowl, whisk the dry mustard and granulated garlic. Whisk in the Worcestershire, 1 tbsp. shoyu, and mirin. Whisk in the ketchup for the sauce

Step 2

In a large strainer, sprinkle the cucumbers with the salt and sugar; toss until coated. Let drain for 20 minutes. Press on the cucumbers to remove any excess liquid. In a medium bowl, mix the cucumbers, apple, radishes, scallions, and shiso. Just before serving, mix in the vinegar, 1 tsp. shoyu, and sesame oil.

Step 3

Meanwhile, using the bumpy side of a meat mallet, pound the pork to 1/8 to 1/4 inch thick. (If you have a flat meat mallet, pierce both sides of the cutlets with the tines of a fork after pounding them.) Season both sides of the cutlets with salt and pepper. In 1 shallow dish, place the flour. In a second, beat the eggs. In a third, place the panko. Line a rimmed baking sheet with paper towels or parchment paper; set a wire rack inside.

Step 4

Pour enough peanut oil into a large skillet to measure about 1/4 inch. Working with 1 cutlet at a time, dredge the pork in the flour, shaking off any excess. Coat the pork in the eggs, letting any excess drip into the dish. Place the pork in the panko; turn until coated, pressing so the crumbs adhere. Working in batches, cook the pork, turning once, until crisp, golden, and just cooked through, about 5 minutes per batch. Add more peanut oil to the pan as needed between batches. Place the cutlets on the wire rack to drain.

Step 5

Slice the cutlets. Top with the sauce. Serve with the salad.

","tags":"Rachael Ray In Season, Fried, Pork, Make Your Own Takeout, Salad, Dinner, Comfort Food, Budget Friendly","publishDate":"2022-06-13T04:00:00Z","status":"Publish","author":"Rachael Ray","relatedProduct1":{"product_id":6216180170934,"variant_id":37920962740406,"handle":"cast-iron-skillet"},"relatedProduct2":{"product_id":6216243871926,"variant_id":37921079853238,"handle":"medium-nesting-mixing-bowls-set"},"relatedProduct3":{"product_id":6216243839158,"variant_id":37921079754934,"handle":"lil-huggers-tongs-set"},"relatedProduct4":{"product_id":6535204536502,"variant_id":39245972406454,"handle":"nonstick-baking-sheet-crisper-insert-utensil-set"},"relatedProduct5":{"product_id":6216268677302,"variant_id":37921129627830,"handle":"cucina-oval-serving-platter"}}