Pork Chops in Breadcrumbs with Pickled Carrots
Main Dishes | Japanese cuisine
⏳ Time
20 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Since this is an adapted Japanese recipe, it is recommended to use panko instead of regular breadcrumbs; panko is a Japanese breadcrumb mixture typically used for tempura. In this case, yellow panko is preferred.
Ingredients
- Breadcrumbs - ⅓ g
- Pork Skewers - 2 pieces
- Chicken Egg - 1 piece
- Water - 1 tablespoon
- Vegetable Oil - 4 spoons
- Carrot - 2 pieces
- Sugar - 1 tablespoon
- Champagne Vinegar - 3 spoons
- Onion - 2 heads
- Salt - ¾ spoons
- Ground Black Pepper - ½ spoons
Step by Step guide
Step 1
Combine vinegar, water, sugar, half a teaspoon of salt, and a quarter teaspoon of black pepper in a large bowl.
Step 2
Using a vegetable peeler, slice the carrot into thin, almost transparent ribbons. Cut the onion diagonally into very thin rings. Place the vegetables in the previously prepared mixture of vinegar and spices and marinate them while the meat is cooking.
Step 3
Crack one egg into a shallow bowl and lightly beat it with a fork. Add breadcrumbs, a quarter teaspoon of salt, and a pinch of pepper, then mix everything thoroughly and transfer it to a large plate.
Step 4
Thoroughly coat the cutlets in the breading mixture.
Step 5
In a heavy-bottomed skillet, heat 3 tablespoons of oil over low heat. Once it begins to sizzle, add the meat. Cook the cutlets for about 5 minutes, until they are golden brown. If necessary, add another tablespoon of oil to prevent the cutlets from burning and to keep them from drying out.
Step 6
Transfer the cooked cutlets to a paper towel for a moment to absorb any excess oil.
Step 7
Serve the cutlets with the previously prepared carrots and onions.
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