Best Crispy Pork Cutlets With Tonnato Sauce Recipes

TONKATSU (JAPANESE-STYLE CRISPY FRIED PORK CUTLETS)

Tonkatsu (Japanese-Style Crispy Fried Pork Cutlets) image

Recipe for popular Japanese-style fried pork. Serve plain with Japanese-style barbeque sauce or serve on top of curry, ramen, udon, and more!

Provided by otaku

Categories World Cuisine Recipes Asian Japanese

Time 24m

Yield 4

Number Of Ingredients 8

Ingredients

2 boneless pork chops, trimmed of excess fat
½ teaspoon salt
¼ teaspoon ground black pepper
1 egg
½ teaspoon soy sauce
¼ cup all-purpose flour
½ cup panko bread crumbs
oil for frying

Steps:

Place pork chops on a paper towel to absorb any excess moisture. Sprinkle with salt and pepper.
Whisk egg and soy sauce together in a small bowl.
Place flour on a small plate and panko in another. Dredge a pork chop in the flour, pressing it in using your fingertips to cover all crevices along the surface. Turn to evenly coat all sides.
Dip the pork into the egg mixture, coating completely. Transfer immediately to the bowl of panko, pressing in to evenly coat. Repeat process with the second pork chop.
Heat oil in a wide pan or wok on medium-high heat to 350 degrees F (175 degrees C). Lower a pork chop into the oil. Fry until bottom side is golden, 2 to 3 minutes. Turn; cook until other side turns golden and pork is slightly pink in the center, 2 to 3 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Pick up the cutlet and hold it on its side for a few seconds to let the oil drip off. Drain on a paper towel. Repeat with the second pork chop.

Nutrition Facts : Calories 322.1 calories, Carbohydrate 15.6 g, Cholesterol 62.1 mg, Fat 26 g, Fiber 0.3 g, Protein 10 g, SaturatedFat 4.2 g, Sodium 420.8 mg, Sugar 0.1 g

PORK TONNATO

Pork Tonnato image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil
2 small pork tenderloins (about 2 pounds total)
Kosher salt and freshly ground pepper
2 medium shallots, roughly chopped
1 medium carrot, roughly chopped
4 fresh sage leaves
1 cup dry white wine or water
1 5-to-6-ounce can light tuna packed in olive oil, drained, reserving 2 tablespoons of the oil
2 tablespoons capers, plus more for sprinkling
1/3 cup mayonnaise
Juice of 1 lemon
4 ounces baby arugula or mixed field greens (about 4 cups)

Steps:

Heat 1 tablespoon olive oil in a large skillet over high heat. Season the pork with salt and pepper, then brown on all sides, about 5 minutes. Transfer to a plate. Reduce the heat to medium low; add the remaining 1 tablespoon olive oil, the shallots and carrot to the skillet and cook until the vegetables are just tender, about 5 minutes.
Add the sage and wine and bring to a simmer. Return the pork to the skillet along with the tuna and capers. Cover and cook until a thermometer inserted into the pork registers 150, 10 to 15 minutes. Transfer the pork to a cutting board and let rest about 5 minutes.
Meanwhile, discard the sage and transfer the remaining contents of the skillet to a blender. Add the reserved tuna oil, the mayonnaise, lemon juice, and salt and pepper to taste; puree until smooth.
Slice the pork and divide among plates. Top with the sauce and greens, season with salt and pepper, and sprinkle with more capers. Per serving: Calories 485; Fat 30 g (Saturated 5 g); Cholesterol 103 mg; Sodium 744 mg; Carbohydrate 12 g; Fiber 2 g; Protein 36 g

Nutrition Facts : Calories 485 calorie, Fat 30 grams, SaturatedFat 5 grams, Cholesterol 103 milligrams, Sodium 744 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 36 grams