crispy tonkatsu pork - Home Chef
CR ISPY TO N K ATSU PO R K With Rice Noodles and Slaw
We could tell you about the history of tonkatsu, with its origins in Japan in the late 19th Century, its influence from Europe, or even about panko and its ultra-crisp, airy texture. But really all you need to know is this: it’s pork, it’s crispy, it’s delicious. Get on this.
OV ERV IE W
N UTR ITIO N
40
6
DIETARY
Calories: 884 Carbohydates: 90g Fat: 28g Protein: 61g Sodium: 1079mg per serving
DR INK PA I R I NG Japanese Beer Sake Pinot Grigio
INGREDIENTS 2 Piece Green Onion 8 Oz. Rice Noodles 2 Boneless Pork Chops 3 Oz. Liquid Egg 1 Cup Breadcrumbs, Panko 2 Oz. Shredded Cabbage 2 Oz. Shredded Carrot 1 Tbsp. Sesame Seeds 1 Tbsp. Sesame Oil 3 Oz. Tonkatsu BBQ Sauce 1 Tbsp. Sambal
Prepare the Ingredients and Start Noodles
Pre-heat oven to 375 degrees. Prepare a baking sheet with foil. Bring a medium sauce pot of water to a boil. Once water reaches a boil, place noodles in the pot and cook for 5-7 minutes. Drain, and run cool water over the noodles to stop the cooking. Set aside. Rinse and slice green onions on a bias (on an angle.)
Flatten Pork Chop
Lay down a piece of plastic wrap on a hard, stable surface or cutting board. Place pork chop on plastic wrap, then cover with a second piece of plastic wrap. With a meat mallet, rolling pin, or small saute pan, hit the meat until it’s about ¼” thick and even all around. Repeat with second pork chop. WHAT YOU NEED Olive Oil Salt Pepper
Bread Pork Chops
Place liquid egg and panko breadcrumbs in two separate bowls. Coat pork chop evenly and completely with panko, then dip it in egg bowl and coat completely with egg. Then place back into panko for a second layer of “crust”, and completely coat with breading. (First panko, then egg, then panko again.) Repeat with the second chop. EQUIPMENT Baking Sheet Sauce Pot, Medium Small Pan Medium Pan
Cook Pork Chops
Heat 1 tsp. of olive oil in a medium skillet. Cook the pork chop for 2 minutes per side, until the breadcrumbs have browned. Place on the prepared baking sheet, then add another tsp. of oil to the pan and repeat with the second chop. Slide the chops in the oven and let them finish cooking for about 6 minutes, until they reach a minimum internal temperature of 145 degrees.
DID YOU KNOW? You can review our recipes and share feedback by visiting the “Order History” tab on your online account.
Prepare Slaw and Noodles
While chops are cooking, place cooked noodles, slaw mix (shredded cabbage and shredded carrots), green onions (reserving a bit for garnish), sesame seeds, sesame oil, and a pinch of salt and pepper into a mixing bowl, and toss together to coat.
Plate
Place a generous serving of the noodles onto a plate and lay a pork chop against it. Drizzle the tonkatsu sauce over the pork chop, then garnish with a bit of sambal and reserved green onions. Discover m ore reci pes a t h om eche f. com
We could tell you about the history of tonkatsu, with its origins in Japan in the late 19th Century, its influence from Europe, or even about panko and its ultra-crisp, airy texture. But really all you need to know is this: it’s pork, it’s crispy, it’s delicious. Get on this.
OV ERV IE W
N UTR ITIO N
40
6
DIETARY
Calories: 884 Carbohydates: 90g Fat: 28g Protein: 61g Sodium: 1079mg per serving
DR INK PA I R I NG Japanese Beer Sake Pinot Grigio
INGREDIENTS 2 Piece Green Onion 8 Oz. Rice Noodles 2 Boneless Pork Chops 3 Oz. Liquid Egg 1 Cup Breadcrumbs, Panko 2 Oz. Shredded Cabbage 2 Oz. Shredded Carrot 1 Tbsp. Sesame Seeds 1 Tbsp. Sesame Oil 3 Oz. Tonkatsu BBQ Sauce 1 Tbsp. Sambal
Prepare the Ingredients and Start Noodles
Pre-heat oven to 375 degrees. Prepare a baking sheet with foil. Bring a medium sauce pot of water to a boil. Once water reaches a boil, place noodles in the pot and cook for 5-7 minutes. Drain, and run cool water over the noodles to stop the cooking. Set aside. Rinse and slice green onions on a bias (on an angle.)
Flatten Pork Chop
Lay down a piece of plastic wrap on a hard, stable surface or cutting board. Place pork chop on plastic wrap, then cover with a second piece of plastic wrap. With a meat mallet, rolling pin, or small saute pan, hit the meat until it’s about ¼” thick and even all around. Repeat with second pork chop. WHAT YOU NEED Olive Oil Salt Pepper
Bread Pork Chops
Place liquid egg and panko breadcrumbs in two separate bowls. Coat pork chop evenly and completely with panko, then dip it in egg bowl and coat completely with egg. Then place back into panko for a second layer of “crust”, and completely coat with breading. (First panko, then egg, then panko again.) Repeat with the second chop. EQUIPMENT Baking Sheet Sauce Pot, Medium Small Pan Medium Pan
Cook Pork Chops
Heat 1 tsp. of olive oil in a medium skillet. Cook the pork chop for 2 minutes per side, until the breadcrumbs have browned. Place on the prepared baking sheet, then add another tsp. of oil to the pan and repeat with the second chop. Slide the chops in the oven and let them finish cooking for about 6 minutes, until they reach a minimum internal temperature of 145 degrees.
DID YOU KNOW? You can review our recipes and share feedback by visiting the “Order History” tab on your online account.
Prepare Slaw and Noodles
While chops are cooking, place cooked noodles, slaw mix (shredded cabbage and shredded carrots), green onions (reserving a bit for garnish), sesame seeds, sesame oil, and a pinch of salt and pepper into a mixing bowl, and toss together to coat.
Plate
Place a generous serving of the noodles onto a plate and lay a pork chop against it. Drizzle the tonkatsu sauce over the pork chop, then garnish with a bit of sambal and reserved green onions. Discover m ore reci pes a t h om eche f. com
