HEARTY CUTLET ON RICE

by TemporalTailor

This recipe may have been found by Ignis after being sketchily discarded below a bridge, but that doesn’t make it any less awesome!

Active cooking time: 25 mins. Total cooking time: 25 mins. Serves 4

Ingredients

  • ¾ cup all-purpose flour (95g)

  • salt and pepper, to taste

  • 2-3 eggs, beaten

  • ⅓ cup water, for eggs (80mL)

  • 1 cup panko breadcrumbs (108g)

  • 2 cups white rice (400g)

  • 2 cups water for short-grain rice (480mL), OR 4 cups 
 water (for long grain rice) (960mL)

  • 1 cup vegetable oil (240mL)

  • 4 boneless pork chops

  • tonkatsu sauce, for serving

  1. Combine the flour, salt and pepper in one bowl. Beat eggs with water in another bowl. Put the panko breadcrumbs into a third bowl.

  2. Combine rice and water in a medium pot, and bring to a boil. Reduce heat to low, cover with lid cracked and simmer until water is fully absorbed.

  3. Heat vegetable oil in a large skillet over medium high heat.

  4. Working one at a time, dredge pork chops in seasoned flour, dip into egg, then dredge in panko crumbs, pressing to coat.

  5. Working in batches, add pork chops to the skillet, 2 at a time, and cook until evenly golden and crispy, about 3-4 minutes on each side. Transfer to a paper towel-lined plate.

  6. Slice pork chops into cutlets, and serve immediately with rice and tonkatsu sauce.