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Prep Time: 20 Minutes Cook Time: 24 Minutes |
Ready In: 44 Minutes Servings: 4 |
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This can also be made with turkey or chicken and is a Japanese dish. If you can't find mirin or panko, you can substitute sherry and breadcrumbs, but the flavor will be different Ingredients:
1/2 lb pork cutlets or 1/2 lb chicken cutlet |
1 1/2 cups basmati rice |
2 onions, sliced |
2 cups chicken broth |
1/2 cup mirin |
1/2 cup soy sauce |
2 tablespoons sugar |
4 slices ginger |
6 eggs, beaten |
1/4 cup flour |
1/2 teaspoon kosher salt |
1/2 teaspoon pepper, to taste |
2 -3 cups panko breadcrumbs |
1/4 cup oil |
chopped scallion (to garnish) |
Directions:
1. Prepare rice, set aside to keep warm.
2. Simmer onions, broth, mirin, soy, and seasonings in a large pan over low heat for 15 minutes.
3. Meanwhile beat the eggs in a large bowl.
4. Mix flour, salt and pepper in a plate and pour panko in another plate.
5. Dredge pork in flour, dip into eggs, dip into panko- then dip into eggs again and back into panko. Double dipping insures a nice crust.
6. Cook in oil until browned on both sides, drain on paper towels.
7. Dip cutlets into broth, warm for 1 minute, slice and serve over rice, ladle onion broth over, sprinkle with scallions.
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