#pork cutlets

[muttball]

Tonkatsu Tonight!

今夜のとんかつ

Kon'ya no ton katsu!

[basil-august]

Pork Schnitzel with Roasted Veggies and a Creamy Mustard Dipper

1 / 2

[danamii]

[hungry-tummy]

Cheesy pork cutlets - vuvu_asmr

[daily-deliciousness]

Pork schnitzel

[cursedwithrecipes]

PORK & RICE

1 package pork cutlets, about 1/2-inch thick

1/2 cup flour

1 tablespoon olive oil

salt and pepper

1 medium onion chopped

1 large clove garlic, minced

1 1/4 cup rice

1 3/4 cup chicken broth

Toss pork pieces with flour. In a large skillet over medium heat, brown the

chops in the oil, sprinkling lightly

with salt and pepper. Add chopped onions and minced garlic; continue cooking

until onion is wilted. In a crockpot, place the rice, sprinkle with parsley,

then add the pork and onion mixture. Pour chicken broth into hot skillet and

stir to loosen browned bits. Pour over pork and rice in the crockpot. Cover

and cook on low for 6 to 8 hours. Add frozen green peas (thawed) during the

last 1/2 hour, if desired.

[otaku-recipes]

Tonkatsu from Hiiro no Kakera, Heaven's Memo Pad, Ranma ½, recipe source

Ingredients: Pork Tenderloin Salt & Pepper - to taste 1 Egg mixed into 2 tablespoons of Water Enough Wheat Flour to coat the Pork Enough Panko to coat the Pork 1/2 cup Vegetable Oil

Cut any gristle off the pork and season it with the salt and pepper.

Grab 3 different bowls, put the Wheat Flour in one, the Egg mixture in another, and add the Panko in the third bowl.

Coat the Pork with Flour, then with the Eggs, then finally in the Panko.

Heat the oil in a pan on medium heat. Carefully place the breaded Pork in the pan and fry each side for about 3 minutes each, until nice and golden.

Place on a cooling rack or on a plate that’s lined with some paper towels, this will help remove some of the oil. Allow it to cool, then it’s ready to enjoy!

[dovelette]

Food illustration from The Devil is a Part-timer