Curry Cubed Boneless Pork Cutlet Food

CURRY CUBED BONELESS PORK CUTLET

Steps:

• Combine all 6 dry ingredients in a Large plastic zip lock bag, 2 table spoons of Corn Starch,Forgot to List,Sorry!
• Place cubed pork cutlets in bag and shake well
• Heat non stick fry pan with 4 Tbs. of canola oil
• Cook for about 4 mins. on each side medium heat till golden brown
• Remove from pan and place on paper towels, blot as needed
• Ready to serve with Mashed potatoes and Peas

JAPANESE PORK CUTLET (TONKATSU) WITH CURRY RECIPE BY TASTY

Steps:

• Season the pork chops on both sides with salt and pepper.
• Cut a large slit through the side of the pork chops.
• Place the cheese in the pocket of the pork chop. Place a slice of mozzarella on top of a shiso leaf, then fold it in half.
• Repeat with the remaining pork chops.
• Dredge the pork in the flour, shaking off excess. Dip the pork in the egg, then roll evenly in the bread crumbs then back into the egg, then back into the bread crumbs.
• Repeat with the other pork chops.
• Heat oil over medium-high heat until about 360°F (185˚C).
• Fry the pork chops one at a time until golden brown, then drain on a paper towel.
• Sauté the onions until translucent, then add the potatoes and carrots. Cook for about 1 minute, then add the water, bringing to a boil.
• Lower the heat and simmer for about 10 minutes.
• Add the curry paste, then stir until dissolved.
• Cook for another 10 minutes on low heat, then set aside.
• Slice the pork cutlets into ½-inch (1-cm) slices.
• To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork.
• Enjoy!

PORK CUTLETS

Steps:

• In a mixing bowl, beat the egg white and water until it starts to foam. Stir in a teaspoon of dry mustard. Season cutlet with salt and pepper. Dip the cutlet in flour, then the egg mixture, coating thoroughly, and then in the breadcrumbs. Be sure that both sides are covered well. Set aside, or refrigerate, covered by a piece of waxed paper or plastic wrap.
• Heat the oil in a heavy frying pan until hot. Add the cutlet, lower the heat slightly, and cook for about 2 minutes. Turn with a spatula, and brown the other side. Continue cooking, turning once again if necessary, until the pork is cooked through, about 5 minutes in total. When done, the flesh will be white. Drain on a paper bag. Serve with a squeeze of lime.
• Serve with potato and leeks

SPICY PORK CURRY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat water, dried onion, chicken bouillon, garlic powder, rosemary, thyme, and salt in a microwave-safe bowl for 1 minute in the microwave; let stand until onion is rehydrated and bouillon is dissolved.
• Heat coconut oil, curry powder, and ground red pepper in a large oven-proof skillet over medium heat, stirring constantly, until oil takes on the color of the curry powder, 5 to 6 minutes.
• Cook and stir pork tenderloin slices in coconut oil mixture until pork begins to brown. Sprinkle flour over pork; cook and stir until slices cook through; 2 to 3 minutes more.
• Stir bouillon mixture, coconut milk, and peanut butter into pork mixture; bring to a boil, stirring constantly. Cover skillet with an oven-proof lid and transfer to oven.
• Cook pork in the preheated oven until tender and sauce is bubbling, about 45 minutes. Remove from oven, remove lid, and rest pork for 10 minutes to allow sauce to thicken.

PORK CUTLET SAUTE

Steps:

• In a shallow bowl, combine 1 tablespoon flour, sage and pepper. Coat pork chops with flour mixture. In a skillet, cook chops in oil and butter over medium-high heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm. , In the same skillet, saute mushrooms for 2 minutes. Place remaining flour in a small bowl. Whisk in broth and sherry or additional broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Return pork to the pan; heat through.