Simmered Pork Cutlet
Simmered Pork Cutlet

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, simmered pork cutlet. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Recipe: Pork Grillades with Pepper Jelly-Peach Sauce. Keep the cutlets on a wire rack in the oven to ensure each batch stays warm. Prepare the Summer Corn Grits first, letting it simmer on the stove while you pan-fry the cutlets and make the sauce.

Simmered Pork Cutlet is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Simmered Pork Cutlet is something which I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have simmered pork cutlet using 13 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Simmered Pork Cutlet:
  1. Make ready 1 slice or 150 grams Pork shoulder for cutlets or pork tenderloin
  2. Prepare 1 to coat the pork Plain white flour
  3. Make ready 1 to coat the pork Beaten egg
  4. Take 1 to coat the pork Panko
  5. Get 1 Salt
  6. Take 1 Pepper
  7. Get 2 Eggs
  8. Take 1/8 Cabbage
  9. Make ready 150 ml Concentrated dashi stock (kombu and bonito based)
  10. Make ready 1 tbsp Usukuchi soy sauce
  11. Take 1 tsp Sake
  12. Take 1 tsp Hon-mirin
  13. Take 1 Scallions and ichimi spice or shichimi spice

Add first two pork chops back to the skillet. Crispy pork cutlet simmered in runny egg with a dashi broth, and served over hot steamed rice, this Baked Katsudon recipe is the rice bowl of your dream. Learn how to make the best crunchy cutlet without deep frying. Breaded pork cutlets can be fried, baked or simmered in sauce to make a tasty main dish.

Instructions to make Simmered Pork Cutlet:
  1. Cut out the sinew of the meat if using pork shoulder. If you are using filet slice into 1cm wide strips and, beat out lightly. Season with salt and pepper and coat with the flour, beaten egg and panko. Deep-fry the pork in 180°C oil until crispy. After frying cut the pork into 1 cm wide slices. Cut the cabbage into rough julienne. Break the eggs into a bowl.
  2. Pour the dashi, soy sauce, sake and mirin into a pan and bring to a boil. Add the sliced cabbage and fried pork cutlet. Simmer for about 1 minute.
  3. Pour in the lightly beaten egg as if drawing a circle to spread the egg evenly. When the egg is soft set transfer to a serving dish. Sprinkle the chopped scallions and ichimi or shichimi spice on top.

You can add a variety of herbs and other ingredients to the breading to give the dish various ethnic flavors. The difference between a pork cutlet and a pork chop is the cutlet is usually sliced from the sirloin. Heat half the vegetable oil in a large skillet over medium-high heat. Transfer to plate lined with paper towels. Repeat with remaining vegetable oil and pork cutlets.

So that is going to wrap this up for this special food simmered pork cutlet recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!