Sesame-crumbed pork cutlets with quick tonkatsu sauce

sesame-crumbed-pork-cutlets-with-quick-tonkatsu-sauce-14972-1.jpg

INGREDIENTS

  • 11/3 cups (65g) panko breadcrumbs

  • 1/3 cup (50g) sesame seeds

  • 2 tbs plain flour

  • 2 eggs, lightly beaten

  • 4 x 200g pork cutlets, trimmed

  • Sunflower oil, to shallow-fry

  • Thinly sliced radish and mixed micro herbs, to serve

TONKATSU SAUCE

  • 2 tbs kecap manis

  • 11/2 tbs Worcestershire sauce

  • 100ml tomato sauce

  • 1/4 tsp garlic powder

  • 1/2 tsp ground ginger

METHOD

  1. Combine breadcrumbs, sesame seeds and flour in a bowl and season. In a separate bowl, combine eggs and 1 tbs water. Dip each pork cutlet in egg mixture, then coat in breadcrumb mixture and set aside on a baking paper-lined baking tray. Heat 1cm oil in a large heavy-based frypan over medium-high heat. Add cutlets and cook for 3 minutes each side or until golden and cooked through.

  2. Meanwhile, for the tonkatsu sauce, combine all ingredients in a bowl.

  3. Serve cutlets with tonkatsu sauce and your choice of salad or steamed vegies.

Johanna Bostock