Cutlets With Hot Sesame Sauce Recipes

CRISPY PORK CUTLETS (TONKATSU) WITH SHAVED CABBAGE SALAD AND GINGER VINAIGRETTE

Crispy Pork Cutlets (Tonkatsu) with Shaved Cabbage Salad and Ginger Vinaigrette image

The pork quality is essential to this dish and you need a tender cut with lots of good marbling. I use a boneless rib chop with very even and dense marbling. I also prefer my cutlets to be thick, as this helps to keep the meat from drying out as you fry it. Please use a heritage breed of pork such as Kurobuta, Berkshire or Iberico; they all have superior flavor and marbling.

Provided by Andrew Zimmern

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 24

Ingredients

1 large head green cabbage, outer leaves and core discarded then sliced paper thin on a mandoline or with a very sharp knife (about 6 cups)
4 boneless pork rib chops, each about 7 ounces and 1/2 to 3/4 inch thick
Kosher salt and freshly ground black pepper
Peanut oil, for frying
1 cup all-purpose flour
3 large eggs, beaten
2 cups panko breadcrumbs
Sea salt
1/4 cup minced chives
1 tablespoon fresh lemon juice, plus lemon wedges for serving
Sea salt
Carrot-Ginger Vinaigrette, for serving, recipe follows
Bull Dog brand tonkatsu sauce, Japanese hot mustard and cooked Japanese short-grain rice, for serving
1/2 pound peeled carrots (2 to 3 medium), coarsely chopped
1 cup peanut oil
1/3 cup rice vinegar
1/4 cup peeled, chopped fresh ginger
1/4 cup chopped shallots
1/4 cup soy sauce
3 tablespoons toasted sesame oil
2 tablespoons fresh lemon juice
1 tablespoon sugar (or more, depending on the acidity of the vinegar)
8 shiso or perilla leaves, optional
Kosher salt and freshly ground white pepper

Steps:

Soak the cabbage in ice water for 20 minutes. Drain thoroughly then spin very dry in a salad spinner (or pat with paper towels). Set aside.
Meanwhile, carefully score the flat sides of the chops with a paring knife at 1-inch intervals, about 1/4 inch deep. Season with kosher salt and pepper.
Heat 3 inches of oil in a large pot to 350 degrees F.
Put the flour, eggs and panko in 3 separate shallow bowls. Season the flour with salt and pepper. Dredge each chop in the flour, shaking off the excess; dip in the egg, then dredge in the panko, pressing to help the crumbs adhere.
Fry the cutlets in a single layer, working in batches if need be, until medium browned (not burnt), 3 to 4 minutes per side. Transfer the cutlets to a wire rack set over a rimmed baking sheet and season immediately with sea salt.
While the cutlets cook, combine the cabbage with the chives, lemon juice and salt in a large bowl and toss.
Place each cutlet on a plate; add a pile of the seasoned cabbage and dress with the vinaigrette. Serve right away with some tonkatsu sauce, a smear of Japanese hot mustard on the edge of plate, lemon wedges and bowls of rice on the side, if you like.
Bring a medium saucepan of water to a simmer. Add the carrots and cook for 1 minute. Drain then immediately plunge in ice water. Drain again, then place in a blender. Add the remaining ingredients and blend until smooth. Season with salt and white pepper. Refrigerate for at least 30 minutes and up to 1 week. Makes 3 cups.

CHINESE STYLE SESAME SAUCE

Chinese Style Sesame Sauce image

This is the SAUCE for Chinese restaurant style sesame chicken and broccoli. This sauce can be poured over fried chicken, or used as a dipping sauce for fried chicken. I emphasize not using too much vinegar because it turns into a sweet-n-sour type sauce. But you do need a 'touch' of vinegar.

Provided by reykjaviky

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

1 cup white sugar
¼ cup cornstarch
1 cup chicken broth
½ cup water
⅛ cup white vinegar
2 tablespoons dark soy sauce
2 tablespoons sesame oil
1 teaspoon chile paste
1 clove garlic, minced

Steps:

In a saucepan, mix together sugar and cornstarch. Stir in chicken broth, water, vinegar, soy sauce, sesame oil, chile paste, and garlic. Bring to a boil over medium heat, stirring constantly. Reduce heat, and simmer 5 minutes.

Nutrition Facts : Calories 292.5 calories, Carbohydrate 58.9 g, Fat 7 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 1.1 g, Sodium 462.6 mg, Sugar 50.3 g

CUTLETS WITH HOT SESAME SAUCE

Cutlets With Hot Sesame Sauce image

Make and share this Cutlets With Hot Sesame Sauce recipe from Food.com.

Provided by kstrating

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2-2 lbs breaded chicken cutlets (or pork cutlets)
8 ounces spaghetti (angel hair, linguini, etc. will also work)
1 tablespoon olive oil
1 tablespoon scallion, minced
1/2 tablespoon fresh ginger, minced
1/2 tablespoon garlic, minced
1 cup chicken broth
1 teaspoon red pepper flakes
1 tablespoon white wine
2 tablespoons soy sauce
1 tablespoon lemon juice
1 tablespoon sesame oil
1 tablespoon cornstarch
1/2 cup cold water

Steps:

Put pasta on to cook until al dente. Drain when done. Meanwhile --
Heat cutlets according to directions. (you could also make your own).
Heat oil in a pan until it is just starting to smoke.
Add scallions, ginger, & garlic & stir fry for about 5 seconds.
Combine the cornstarch & the 1/2 C cold water.
Add the chicken broth, red pepper flakes, wine, soy sauce, sesame oil, & the cornstarch mixture.
Heat and stir slowly until sauce thickens, remove from heat.
To serve, Place cutlets atop pasta on plate & spoon sauce over.
Cooking time for pasta & cutlets is included in the prep time for the sauce.

Nutrition Facts : Calories 302, Fat 8.1, SaturatedFat 1.2, Sodium 698.1, Carbohydrate 46.4, Fiber 2.1, Sugar 1.6, Protein 9.8

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