Pork Cutlet Curry Platter Recipe
Lightly breaded pork cutlet served with Japanese curry, rice, and salad with ginger dressing
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Ingredients
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Pork Cutlet
Japanese Curry
Rice
Salad with Ginger Dressing
Method
Pork Cutlet
- 1
Prepare the Pork
Season the pork loin chops with salt and black pepper on both sides.
- 2
Breading Process
Dredge each pork chop in flour, shaking off the excess. Dip in beaten eggs, letting the excess drip off, and then coat with panko breadcrumbs, pressing gently to adhere.
- 3
Fry the Cutlets
In a large skillet, heat vegetable oil over medium-high heat. Once hot, add the breaded pork cutlets and fry until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.
Japanese Curry
- 4
- 5
- 6
Cook the Curry
Pour in 4 cups of water and bring to a boil. Reduce heat and add the Japanese curry roux, stirring until dissolved. Simmer for 20-25 minutes until the vegetables are tender.
Rice
- 7
Rinse and Cook the Rice
Rinse the Japanese short-grain rice under cold water until the water runs clear. In a rice cooker or pot, combine the rinsed rice and 2.5 cups of water. Cook according to the rice cooker's instructions or bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes. Remove from heat and let sit for 10 minutes.
Salad with Ginger Dressing
- 8
Prepare the Salad
In a large bowl, combine mixed salad greens, sliced cucumber, and julienned carrot.
- 9
Make the Dressing
In a small bowl, whisk together grated ginger, soy sauce, rice vinegar, and sesame oil. Drizzle over the salad just before serving.