Pork Katsu Sando With Hearty Winter Greens Recipes

KATSU-SANDO WITH SHAVED CABBAGE

Steps:

• For the tonkatsu sauce: Combine the ketchup, honey, jam, soy sauce, vinegar and Worcestershire in a small bowl and stir to mix together.
• For the karashi mayonnaise: Combine the mayonnaise, mustard and orange zest and stir to mix together.
• For the chicken or pork katsu: Arrange 3 shallow bowls or pans. In the first put the flour, seasoning with salt and pepper. In the second, add the eggs and whisk for 1 minute. In the third, mix together the panko, cornstarch and salt and pepper.
• Lay the cutlets first in the flour, dusting off any excess. Next, dredge the cutlets in the egg, again allowing the excess egg to drip away. Finally, dredge the cutlet in the panko-cornstarch mixture, applying a bit of pressure on the meat to ensure the breading sticks properly. Place on a baking sheet or platter and let sit for 5 minutes.
• In a large saute pan, heat the butter over medium heat until bubbles start to appear. Add the cutlets and pan fry until golden brown and crispy, 3 to 4 minutes per side.
• Spread half the bread slices with the tonkatsu sauce and karashi mayonnaise. Top with some cabbage, a cutlet and the remaining bread and chow down!

KATSU SANDO

Steps:

• Place the flour in a shallow bowl. Whisk the egg with a small splash of water in another shallow bowl. Place the panko in a deep dish.
• Lightly pound each cutlet with a meat mallet, then generously season on both sides with salt and pepper.
• Dredge a cutlet in the flour, coating completely, then shake off any excess. Dip it in the egg mixture, letting any excess drip off, then coat with the panko, gently pressing so the crumbs adhere. Place the breaded cutlet on a plate and repeat with the remaining cutlets.
• Heat 1/3 inch oil in a medium skillet over medium heat until it shimmers. Add 2 of the cutlets and cook until golden brown, about 3 minutes. Flip and cook until almost cooked through but still pink in the middle, 1 to 2 minutes more. Transfer to a paper towel-lined platter, sprinkle with salt and tent with foil to keep warm. Repeat with the remaining 2 cutlets.
• Lay the bread on a cutting board in 2 rows of 4 slices. Spread each slice with butter. Squeeze about 1 tablespoon of the tonkatsu sauce over the 4 slices on the bottom row. Top each with some cabbage, then top with a fried pork cutlet. Squeeze about 1 more tablespoon of the tonkatsu sauce over each cutlet. Top each sandwich with the remaining bread.
• Set a flat platter or tray on top of the sandwiches on the cutting board, then lightly weigh it down with soup cans or similarly heavy items for about 5 minutes. Cut the sandwiches in half on the diagonal, wiping the blade clean between cuts.

CREAMY LEMON ORZO WITH WINTER GREENS

Steps:

• Cook 2 cups sliced Tuscan kale in olive oil in a nonstick skillet over medium-high heat, 2 minutes. Add 2 sliced garlic cloves and cook 1 minute; season with salt and pepper. Add 2 cups vegetable broth and 1/2 cup heavy cream; bring to a simmer. Stir in 1 cup orzo and cook 9 minutes. Stir in 3 ounces baby spinach. Turn off the heat; stir in 3/4 cup grated Parmesan and 1 tablespoon each lemon zest and juice. Season with salt and pepper. Drizzle with olive oil.

PORK KATSU SANDO

Steps:

• Using the flat side of a meat mallet or the bottom of a heavy skillet, pound each pork chop until 1/4 inch thick and about 3 1/2 by 6 inches. Season both sides with salt and pepper. Put the flour, egg and panko in 3 separate shallow dishes. Dredge the pork in the flour, shaking off the excess, then dip in the egg and dredge in the panko. Set on a plate.
• Fill a large Dutch oven or other pot with 2 inches of vegetable oil and heat over medium-high heat until it registers 350˚ F on a deep-fry thermometer. Add the breaded pork and deep-fry, turning once, until golden brown, about 4 minutes.
• Spread the tonkatsu sauce on 2 slices of bread. Top with the fried pork, more tonkatsu sauce and then the shredded cabbage. Spread mustard on the other 2 slices of bread and close the sandwiches. Cut in half.

WINTER GREENS SOUP

Steps:

• 1.In a large saucepan, saute leeks, celery, and garlic in oil over medium heat for 10 minutes. Stir in broth, tomatoes, kale, zucchini, salt, and pepper. Bring to a boil. Reduce heat and simmer covered, 5 minutes, stirring once. Remove from heat and let cool 30 minutes.
• 2.Place half of the mixture into the Vitamix container and secure lid.
• 3.Select Variable 1.
• 4.Turn machine on and slowly increase speed to Variable 10, then to High.
• 5.Blend for 30 to 40 seconds. Pour into saucepan.
• 6.Repeat with remaining soup. After blending, remove lid and add in fresh spinach, parsley and vinegar. Secure lid.
• 7.Select Variable 6.
• 8.Use the On/Off switch to quickly pulse 5 times. Pour into saucepan containing other blended soup. Heat over medium-high heat for 5 minutes before serving.
• Garnish with chopped tomatoes and basil.

HEARTY WINTER GREENS SAUTE

Steps:

• Remove the center stems from all the greens and slice the leaves into 1/2-inch ribbons. Pour the olive oil into a large Dutch oven set over medium-high heat. Once hot, add the onion and garlic and saute until tender and fragrant, about 4 minutes. Season with salt and pepper.
• Stir in the ribbons of mustard greens, turnip greens and kale in batches, adding the next batch as the one prior wilts down. Once those three greens are added to the pot, pour in the broth and cook 15 minutes. Then add the ribbons of Swiss chard and cover with a lid. Let simmer 5 more minutes. Taste for seasoning. Spoon the greens into a large serving dish.