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.

TONKATSU (JAPANESE-STYLE CRISPY FRIED PORK CUTLETS)

Steps:

• Place pork chops on a paper towel to absorb any excess moisture. Sprinkle with salt and pepper.
• Whisk egg and soy sauce together in a small bowl.
• Place flour on a small plate and panko in another. Dredge a pork chop in the flour, pressing it in using your fingertips to cover all crevices along the surface. Turn to evenly coat all sides.
• Dip the pork into the egg mixture, coating completely. Transfer immediately to the bowl of panko, pressing in to evenly coat. Repeat process with the second pork chop.
• Heat oil in a wide pan or wok on medium-high heat to 350 degrees F (175 degrees C). Lower a pork chop into the oil. Fry until bottom side is golden, 2 to 3 minutes. Turn; cook until other side turns golden and pork is slightly pink in the center, 2 to 3 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Pick up the cutlet and hold it on its side for a few seconds to let the oil drip off. Drain on a paper towel. Repeat with the second pork chop.