CHEESE TONKATSU WITH CHERRY PRESERVES
When the wears of the day take their toll the only source of catharsis to bring me back to life is via the sizzle and pop of pork tonkatsu frying in a pan. This recipe takes inspiration from an episode of ‘Dining with the Chef’ where Chef Rika Yukimasa made 'Cheese Tonkatsu with Umeboshi' (or, ‘Pickled Plum’). Here, instead, I used cherry preserves and slices of Swiss cheese; making for a sweet and savory union to my fried victual recuperative.
PREP/COOK TIME: 30 – 40 Minutes
Makes 4 Cutlets
INGREDIENTS
8 – Thin Cut Boneless Pork Top Loin Chops
2 Slices – Swiss Cheese, Cut in Half
4 Tb – Cherry Preserves
½ Cup – All Purpose Flour
3 Tb – Water
1 Tsp – Kosher Salt
½ Tsp – Coarse Black Pepper
1 ½ Cups – Panko Bread Crumbs
1 Cup – Vegetable Oil
THE NITTY GRITTY
Place pork in a re-sealable freezer bag, or between two pieces of cling-film; flatten evenly using a rolling pin.
Place a half slice of cheese on each of four pork loin cutlets, followed by 1 Tb of cherry preserves. Top each with remaining four cutlets, making a ‘sandwich.’
In a shallow dish, or a large glass pie plate, whisk together flour, water – season with salt and pepper – to make batter. Coat each ‘sandwich’ completely, using batter to seal edges. In another shallow dish, coat each cutlet in panko.
In a large skillet, or non-stick pan, heat oil at medium high till oil registers at 375° F. Fry cutlets on each side for 3 – 4 minutes, or till crisp and golden. Transfer cutlets to paper towels to drain oily excess.
Serve immediately with a dipping sauce of soy sauce and wasabi paste and enjoy.
DECEMBER 7, 2019
