Japanese Cutlets And Curry Recipes

JAPANESE PORK CUTLET (TONKATSU) WITH CURRY RECIPE BY TASTY

Steps:

• Season the pork chops on both sides with salt and pepper.
• Cut a large slit through the side of the pork chops.
• Place the cheese in the pocket of the pork chop. Place a slice of mozzarella on top of a shiso leaf, then fold it in half.
• Repeat with the remaining pork chops.
• Dredge the pork in the flour, shaking off excess. Dip the pork in the egg, then roll evenly in the bread crumbs then back into the egg, then back into the bread crumbs.
• Repeat with the other pork chops.
• Heat oil over medium-high heat until about 360°F (185˚C).
• Fry the pork chops one at a time until golden brown, then drain on a paper towel.
• Sauté the onions until translucent, then add the potatoes and carrots. Cook for about 1 minute, then add the water, bringing to a boil.
• Lower the heat and simmer for about 10 minutes.
• Add the curry paste, then stir until dissolved.
• Cook for another 10 minutes on low heat, then set aside.
• Slice the pork cutlets into ½-inch (1-cm) slices.
• To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork.
• Enjoy!

TONKATSU (JAPANESE-STYLE CRISPY FRIED PORK CUTLETS)

Steps:

• Place pork chops on a paper towel to absorb any excess moisture. Sprinkle with salt and pepper.
• Whisk egg and soy sauce together in a small bowl.
• Place flour on a small plate and panko in another. Dredge a pork chop in the flour, pressing it in using your fingertips to cover all crevices along the surface. Turn to evenly coat all sides.
• Dip the pork into the egg mixture, coating completely. Transfer immediately to the bowl of panko, pressing in to evenly coat. Repeat process with the second pork chop.
• Heat oil in a wide pan or wok on medium-high heat to 350 degrees F (175 degrees C). Lower a pork chop into the oil. Fry until bottom side is golden, 2 to 3 minutes. Turn; cook until other side turns golden and pork is slightly pink in the center, 2 to 3 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Pick up the cutlet and hold it on its side for a few seconds to let the oil drip off. Drain on a paper towel. Repeat with the second pork chop.

JAPANESE CUTLETS AND CURRY

Steps:

• Wash chicken breasts. Pat dry with paper towel and then pound each flat between sheets of wax paper with a meat mallet, or whatever you use.
• Toast your garlic before you start anything else. I usually just put it in a dry skillet over med heat till a little crispy. But it can be done in the oven, jsut don't let it burn. this is just to put on top of the finished dish, if you don't like garlic skip this step.
• Pour oil in a frying pan until will cover chicken. Heat over med-high heat.
• One at a time, dip chicken breasts in flour (seasoned with salt and pepper), then in egg (if run out just crack open another and beat it), then roll in panko crumbs (seasoned with salt and pepper, if desired.).
• Fry the chicken till golden and juices run clear. Depending on your stove 10-15 minute.
• while chicken's frying take your blocks of curry roux and put all of them, yes all, into a big pot. Heat over med-high heat. Add 6-8 cups of water. Add 6 at first, then if too thick looking add more water till consistency you want. i like mine not thick but not too runny, usually have to add about 7 or 8 cups of water. I also like to add a couple dashes of curry powder, i use S&B, to give it an extra kick!
• Have some cooked rice ready. Put a chicken breast, may want to pre-cut it beforehand, on bed of rice then pour curry sauce over. Use a bowl for each serving! Put garlic and cheese on top, if desired. Cheese will melt and taste very yummy all mixed up in it. Warning, will fill your belly up quickly!
• I really like to do steamed eggplant with this, but still have to fix chicken for hubby since he won't eat eggplant!
• Enjoy!