Crispy Pork Cutlets With Tonnato Sauce Food

CRISPY PORK CUTLETS WITH TONNATO SAUCE

Steps:

• Step 1 Preheat oven to 200°F. Process 1/2 cup oil, caperberries, anchovies, lemon zest and juice, and 1/4 teaspoon pepper in a food processor until almost smooth, about 1 minute. Add tuna. Process until smooth and thick, about 2 minutes, scraping down sides as needed. Transfer to a bowl
• Step 2 Stir in 1/2 cup water until smooth. Cover and refrigerate until ready to use.
• Step 3 Sprinkle pork evenly on both sides with salt and remaining 1/4 teaspoon pepper. Place flour, eggs, and panko in 3 separate wide, shallow bowls. Working with 1 cutlet at a time, dredge in flour, and shake off excess. Dip in eggs. Let excess drip off. Dredge in panko to coat. Place on a plate.
• Step 4 Heat 1/2 cup oil in a 12-inch skillet over medium. Working with 1 or 2 cutlets at a time, cook in hot oil until golden brown, crisp, and cooked through, 2 to 3 minutes per side. Transfer to a baking sheet lined with paper towels
• Step 5 sprinkle lightly with salt to taste, and place in preheated oven to keep warm. Repeat with remaining cutlets, adding remaining 1/4 cup oil to skillet after cooking 2 cutlets.

PORK TONNATO

Steps:

• Heat 1 tablespoon olive oil in a large skillet over high heat. Season the pork with salt and pepper, then brown on all sides, about 5 minutes. Transfer to a plate. Reduce the heat to medium low; add the remaining 1 tablespoon olive oil, the shallots and carrot to the skillet and cook until the vegetables are just tender, about 5 minutes.
• Add the sage and wine and bring to a simmer. Return the pork to the skillet along with the tuna and capers. Cover and cook until a thermometer inserted into the pork registers 150, 10 to 15 minutes. Transfer the pork to a cutting board and let rest about 5 minutes.
• Meanwhile, discard the sage and transfer the remaining contents of the skillet to a blender. Add the reserved tuna oil, the mayonnaise, lemon juice, and salt and pepper to taste; puree until smooth.
• Slice the pork and divide among plates. Top with the sauce and greens, season with salt and pepper, and sprinkle with more capers. Per serving: Calories 485; Fat 30 g (Saturated 5 g); Cholesterol 103 mg; Sodium 744 mg; Carbohydrate 12 g; Fiber 2 g; Protein 36 g

CRISPY PORK CUTLETS (TONKATSU) WITH SHAVED CABBAGE SALAD AND GINGER VINAIGRETTE

Steps:

• Soak the cabbage in ice water for 20 minutes. Drain thoroughly then spin very dry in a salad spinner (or pat with paper towels). Set aside.
• Meanwhile, carefully score the flat sides of the chops with a paring knife at 1-inch intervals, about 1/4 inch deep. Season with kosher salt and pepper.
• Heat 3 inches of oil in a large pot to 350 degrees F.
• Put the flour, eggs and panko in 3 separate shallow bowls. Season the flour with salt and pepper. Dredge each chop in the flour, shaking off the excess; dip in the egg, then dredge in the panko, pressing to help the crumbs adhere.
• Fry the cutlets in a single layer, working in batches if need be, until medium browned (not burnt), 3 to 4 minutes per side. Transfer the cutlets to a wire rack set over a rimmed baking sheet and season immediately with sea salt.
• While the cutlets cook, combine the cabbage with the chives, lemon juice and salt in a large bowl and toss.
• Place each cutlet on a plate; add a pile of the seasoned cabbage and dress with the vinaigrette. Serve right away with some tonkatsu sauce, a smear of Japanese hot mustard on the edge of plate, lemon wedges and bowls of rice on the side, if you like.
• Bring a medium saucepan of water to a simmer. Add the carrots and cook for 1 minute. Drain then immediately plunge in ice water. Drain again, then place in a blender. Add the remaining ingredients and blend until smooth. Season with salt and white pepper. Refrigerate for at least 30 minutes and up to 1 week. Makes 3 cups.