Deep fried pork cutlet + egg + rice
Heat canola oil in a large skillet or deep fryer to 390 degrees Fahrenheit.
While the oil is heating, wash the rice and place in your rice cooker with the manufacturer-recommended amount of water and cook.
Setup a coating station with one bowl with the flour, another bowl with about half the beaten eggs, and the last bowl with the panko. Pound the pork cutlets until they're about 1cm tall. First, dip the pork in the flour, then egg, then panko, ensuring to evenly coat each piece. Place in the deep fryer and fry for about 5 minutes or until they reach an internal temperature of 145 Fahrenheit. Remove and place on a wire rack to dry.
Once the cutlets are done and the rice is cooked, heat the vegetable oil in a pan. Fry the sliced onion until golden, then add the pork cutlets, placing it in the middle of the pan. Mix the dashi, soy sauce, mirin, and sugar together and tip the whole mixture around the cutlets. Sizzle for a couple of minutes until the sauce thickens.
Tip the remaining eggs around the cutlets and cook until the egg is cooked through. Divide the rice into two bowls, place the cutlet/egg mix on top. Serve with chives and an extra drizzle of soy sauce.
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Serving Size: 1 Serving (984g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1524 | ||
Calories from Fat: 573 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 63.7g | 85 % | |
Saturated Fat 11.5g | 57 % | |
Monounsaturated Fat 33.8g | ||
Polyunsanturated Fat 14.6g | ||
Cholesterol 152mg | 47 % | |
Sodium 2448.8mg | 84 % | |
Potassium 2098.6mg | 55 % | |
Total Carbohydrate 167.6g | 49 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 163.2g | ||
Protein 67.6g | 97 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1524
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