Tag-Archive for » Panko Flakes «
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 am in yet another recipe swap this month, some months I do not know where I find the time, but they are fun. I found this one and I thought it sounded good, although there was mixed reviews from the 2 other people who had reviewed it. I thought they were excellent, I did use panko flakes instead of breadcrumbs, as I do with all recipes that require a breadcrumb coating. I much prefer these since finding them a few years back, these turned out with a crispy, crunchy outer coating and inside was so moist and tender. I served them with extra ranch on the side although it was so not needed. If you want to read more reviews or see other photos of this recipe please click here.
Ingredients
1 1/2lbs Chicken wings
1/4 Teaspoon onion powder
1/2 Teaspoon Italian seasoning
3/4 Cup dry breadcrumbs (I used only 
panko flakes)
1/4 Cup yellow cornmeal (I didn’t use cornmeal)
1/2 Cup Parmesan cheese, grated
1 Cup bottled ranch salad dressing
1/4 Teaspoon salt
1/4 Teaspoon pepper
Method
1. Remove wing tips. Cut or separate wing portions. If wet, pat dry with a paper towel.
2. In a small bowl combine onion powder, Italian seasoning, bread crumbs, cornmeal and Parmesan cheese.
3. In separate small bowl pour ranch dressing. Sprinkle wings with salt and pepper.
4. Dip wing portions into ranch dressing, then coat with crumb mixture.
5. Place chicken wings onto a sprayed or greased 9 x 13 baking pan.
6. Bake uncovered in a 375 degree oven for 45 minutes or until light brown.
All photos taken by me unless otherwise stated.
