Panko Pork

I love getting cooking magazines in the mail. This past Christmas I hit the jackpot and was gifted quite a few subscriptions. The Food Network magazine is one of my favorites, and when this recipe was in the latest issue, I knew we had to try it. Dave and I love going out for Japanese food and often order sake when we do. It was that rice wine ingredient, just a small amount of it, that made me realize this would be a recipe we'd enjoy. We also have bottles of sake on hand because many people have gifted it to us, yet we never drink it at home. Adding lean pork to our weekly menu also helps to break up the chicken rut that we sometimes fall into. I made a few minor changes from the original recipe and was happy with the way it turned out. (To view the original recipe, click the link above) We've been on a lucky streak with new dinners lately, and I have found another winner!

You will need:
*1 pound thin-cut boneless pork chops or cutlets, trimmed
*Kosher salt
*2 tablespoons Chinese rice wine, sake or sherry
*1 1/2 teaspoons finely grated peeled ginger
*2 medium cucumbers
*1/2 to 1 teaspoon sugar
*2 teaspoons rice wine vinegar
*2 large eggs
*1 1/2 cups panko (Japanese breadcrumbs)
*3/4 cup cornstarch
*Peanut oil for frying
*1/4 cup tonkatsu sauce (You can make your own by mixing 2 tablespoons each ketchup, Worcestershire sauce and sugar with 1 tablespoon water)

1) Season the pork with salt. Mix the rice wine and 1 teaspoon ginger and spread on the pork. Stack the pork chops and set aside.

2) Peel, quarter and seed the cucumbers; cut into 4-inch spears. Toss with the sugar and vinegar. (For a time saver-by a seedless cucumber)

3) Beat the eggs with 1/2 cup water in a shallow bowl or rimmed dish. Put the panko and cornstarch in 2 separate shallow bowls/dishes. Dredge each piece of pork in cornstarch, dip in egg, and then coat with the panko.

4) Heat peanut oil in a large skillet over high heat. Fry the pork in batches until golden, 3 to 4 minutes per side. Drain on a paper-towel-lined plate.

5) Mix the tonkatsu sauce and the remaining 1/2 teaspoon ginger in a bowl. Serve the pork with the cucumbers and sauce.