PORK KATSU WITH PICKLED CUCUMBERS AND SHISO

Pork Katsu With Pickled Cucumbers and Shiso image

Categories Pork

Number Of Ingredients 16

1/2 pound small kirby cucumbers, sliced into 1/4 inch thick rounds
1 teaspoon corse kosher salt, more for seasoning
1 1/4 teaspoon sugar
8 slices thin slices boneless pork medallions or center cut pork chops about 1 1/2 pounds
2 pieces lightly beaten
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
2 cups panko crumbs
1/2 cup flour
1 pinch black pepper
1 tablespoon Peanut or vegetable oil for frying
2 tablespoons sliced scallions
2 teaspoons rice wine vinegar
1 tablespoon minced shiso and mint
1 teaspoon soy sauce
1 teaspoon toasted asian sesame oil

Steps:

Place the cucumbers in a colander set over a bowl. Toss them with 1 teaspoon salt and 3/4 teaspoon sugar.
Place each piece of pork between sheets of waxed paper. Pound meat to 1/8 inch thickness
Place eggs in a large shallow bowl. whisk in the Worcestershire and tomato paste. Place the panko and flour in two separate shallow bowls
Season cutlets with salt and pepper. Dip each cutlet in the flour, tap off excess, dip in egg mixture, then dredge in panko crumbs
Heat a large pan, pour in 1/8 inch of oil and heat for 30 seconds. Working in batches, put cutlets in the pan. Immediately shake and tilt so the oil rolls over the pork in waves. This will give it a lighter, crisper crust. Shake the pan occasionally, until cutlets are golden on the bottom, about 3 minutes. Flip them and shake again. Cook 2 to 3 minutes longer. Transfer pork to a paper towel lined platter to drain.