Asian-Style Pork Cutlets

Pork cutlets cook quickly, so you can enjoy them easily in the middle of the week when your schedule doesn't allow for more time to make dinner. Serve them hot with some of the pan sauce poured over steamed rice.
  • 8 pork loin sections, each cut 1/2" thick
  • 1/4 c. all-purpose flour
  • 1/2 tsp. salt
  • Pinch black pepper
  • 3 eggs, lightly beaten
  • 2 c. bread crumbs
  • 3 T. olive oil
  • 2 c. sliced onion
  • 1 c. chicken broth
  • 1/2 c. mirin (or sherry)
  • 1/2 c. soy sauce
  • 1 T. minced ginger
  • Thinly sliced scallions (optional)

Place the pork loin sections between sheets of plastic wrap and gently pound to a uniform thickness of 1/4".

Combine the flour, salt and pepper in a shallow dish. Place the beaten eggs and the bread crumbs into two other shallow dishes. Dredge the cutlets first in the flour mixture, then the eggs and finally the bread crumbs. Transfer them to a wire wrack suspended over a baking sheet to rest.

Meanwhile, heat the olive oil in an electric skillet. Add the onion and saute until clear and soft, but not browned. Remove the onion to a plate.

Cook the cutlets in the skillet, browning on both sides until they are cooked through -- about 7 minutes. Transfer them to a clean wire wrack suspended over a baking sheet.

Return the onions to the skillet. Add the chicken broth, mirin, soy sauce and ginger. Bring to a boil and reduce until slightly thickened. Return the cutlets to the pan and heat through. Garnish with thinly sliced scallions if desired.

  • Yields: 4 servings
  • Preparation Time: 20 minutes
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