PORK KATSU WITH PICKLED CUCUMBERS

APP, ENTREE, SIDE DISH, DESSERT?
Entree
RELATED DISHES
FEEDS HOW MANY?
2-3 hungry people
TIME COMMITMENT?
1 hour
FAST, WEEKNIGHT, WEEKEND?
Fast, Weeknight
STAIRMETER?
Easy weeknight meal but there are some ingredients that aren’t really “staples”
EQUIPMENT NEEDED?
WHO I MADE IT FOR?
Based on this recipe. I went through a phase where I made this like 4 times in two weeks. It’s a great weeknight meal that pairs pickled cucumbers with cripsy pork. Light(ish) and filling.

INGREDIENTS
Rice (3 cups, cooked)
Pork chops (1.5 lbs, cut in thin slices)
Flour (1/2 cup)
Eggs (2, beaten)
Worcestershire sauce (2 tablespoons)
Tomato paste (1 tablespoons)
Panko bread crumbs (2 cups)
Vegetable oil (1/2 cup for frying)
Scallions (4, white and green parts sliced)
Kirby cucumbers (1/2 pound, sliced thinly)
Rice wine vinegar (1 tablespoon)
Soy sauce (1 teaspoon)
Sesame oil (1 tablespoon)

DIRECTIONS

  1. Combine sliced cucumbers, rice wine vinegar, soy sauce sesame oil and scallions. Toss and set aside.
  2. Place pork slices between two wax sheets and beat until very thin–about 1/8th inch thick.
  3. Place eggs in bowl. Add Worcestershire sauce and tomato paste and mix well.
  4. In another bowl, place flour. In last bowl, place bread crumbs. Dredge pork slices in flour, then egg mixture, then bread crumbs.
  5. Heat vegetable oil over medium to high heat, and working in batches, add breaded pork slices. Take spoon and spoon oil over cutlets. Cook for 3 minutes and then flip (doing the same on the other side and spoon oil over cutlets). Cook for another 3 minutes and then drain on paper towel.
  6. Serve on top of rice with cucumber salad on the side.

BOTTOM LINE:  A meal that makes me feel like a little kid in a good way.

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