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I made this as part o
f an Asian night so I only made 4 small pork pieces, so it is a little bit of a guess on ingredients for 4 Pork steaks of about 200-250g a piece. I served as is because of making several dishes but it usually served with shredded cabbage which I have liste
d below, but you pair it with whatever you wish. The dipping sauce is very easy to make or you can purchase Tonkatsu at most Asian grocery stores, it is a rich, fruity barbecue sauce. In fact this whole dish is a very cook and easy recipe to put together, with prep time being about 15 Min’s and cooking time being around 15 Min’s.
Note: As stated above I made as part of an Asian night so I did not serve with cabbage.
Ingredients
4 Pork steaks (600-800g)
1/4 Cup plain flour
2 Eggs, beaten lightly
2 Teaspoons water
2 Cups Panko flakes (Japanese breadcrumbs)
6 Cups (400g) finely shredded cabbage
Vegetable oil, for deep frying
1 Lemon cut into wedges
3 Teaspoons Japanese mustard
Tonkatsu Sauce
2 Tablespoons Japanese Worcestershire sauce
1/3 Cup tomato sauce
1 Teaspoon Japanese soy sauce
2 Tablespooons sake
1 Teaspoon Japanese mustard
Method
1. Pound pork gently with a meat mallet. Toss in flour, shake off excess.
2. Dip pork in combined egg and water, then dip into panko flakes and coat each side.
3. Soak cabbage in iced water for 5 minutes to crisp, drain.
4. Heat enough oil to cover pork in a saucepan or deep fryer, add pork and cook, until golden brown each side, about 6-8 minutes, repeat with remaining pork steaks. Skim oil occasionally during cooking to remove any crumbs.
5. Drain pork on absorbent paper and cut diagonally into 2 cm slices.
To Serve: Place cabbage on a serving plate and arrange pork on top. Serve with lemon wedges, mustard and tonkatsu sauce.
All photos taken by me unless otherwise stated.
I must confess I have been so busy lately that I have not had time to think about preparing food so I have taken on extra recipes from the zaar recipe swap I am in to make as I then only have to write the ingredients down and when I come to post apart the picture and this little bit of writing I can copy paste the recipe and method on how to make it. I know it is kind of a cheat but I have not had time to sit and write my recipes out on full. I have been making many and I will get round to posting some over the weekend. I will have to as I was going through them last night and I have some really good ones and a few I have already lost the piece of paper I wrote the instructions down on:(
This recipe was very good however I did not make with Gouda slices I used fresh Gouda cheese and a soft cheese with truffle aroma which were wonderful. I cut the two cheeses into chunks and laid them on the breasts, I don’t know amounts as I cut from the block of cheese I had. I did do to slices of each cheese about 1cm in thickness and about 11/2 -2 inches in length to give you a rough idea. I also used panko flakes instead of breadcrumbs as I find they crisp up better and I always use them, in fact since finding these a few years ago I hardly use breadcrumbs for anything, only when it is specific. Anyway the chicken was really good and it was wonderful when you cut into it and the cheese was just oozing out.
Ingredients
4 Skinless chicken breasts
4 Slices Gouda cheese ( I used a block of Gouda and a soft cheese with truffle aroma.)
1 Egg
1/2 Cup all-purpose flour
1/2 Teaspoon salt
1 Teaspoon black pepper
1 Tablespoon key lime juice
1 Cup whole wheat bread crumbs (I used panko flakes, Japanese breadcrumbs)
1 Tablespoon key lime zest
2 Teaspoons dried cayenne chili pepper flakes
Method
1. Pre-heat oven to 180°C.
2. Slice chicken in half longways, being careful not to cut all the way through and open out like a book.
3. Cover in plastic wrap and pound chicken until less than 1/2 inch thick.
4. Place 1 piece of cheese on each chicken breast and fold over to enclose. Secure with toothpicks, and set aside.
5. Combine flour with salt and pepper, spread out on a plate.
6. Whisk egg with lime juice, place in bowl.
7. Combine breadcrumbs with lime zest and cayenne pepper flakes, mix well. Spread out on plate.
8. With one chicken breast at a time, cover with flour, shaking off excess.
9. Cover chicken with egg mix, shake off excess and put breast in crumb mixture. Turn to coat well and press crumbs onto chicken.
10. Grease an oven proof dish (or spray with non-stick spray). Add chicken to dish and place in oven for 60 minutes (I found 40 Min’s to be ample and probably 30 Min’s if you were cooking small breasts.), turning halfway through cooking time.
All photos taken by me unless otherwise stated.
