rim off fat from the pork and pound it to make
Make the aioli by combining the mayonnaise with garlic and chopped basil; set aside.
Season cutlets generously with salt and pepper.
Heat a large skillet over medium high heat and add 2 tablespoons oil and 1 tablespoon butter; fry cutlets, in batches, adding more oil and butter as necessary, until golden brown and cooked through, about 1 1/2 to 2 minutes per side.
Cut rolls in half, spread with aioli, top each bottom with a cutlet, a small handful of arugula and some peppadew slices; cover and serve.
Take the soy sauce and dip 1 spoon of sugar in sauce; mix. Put pork cutlet in soy sauce.
Crack egg and stir.
Put pork cutlet in egg and then into bread powder.
Wait 10 minutes or else bread powder comes off.
Put cutlet in boiling oil until it fries properly, not too soft or too hard. Slice cabbage and put on dressing.
Serve with tonkatsu sauce, cabbage and rice.
evelop.
Lightly pound the pork slices until slightly flattened. Sprinkle
ake chipotle mayonnaise.
Place pork cutlets and naan bread on
lmonds and breadcrumbs. Dredge each pork cutlet in flour, tapping off excess
Transfer to paper towels. Cook pork 1-2 mins each side
On one half of butterflied pork cutlet, place one slice of ham and two slices of cheese then fold/cover with other half of cutlet and secure open sides with toothpicks.
Dip into eggs then bread crumbs.
Season with salt and pepper.
In large skillet heat oil and butter then cook cutlets on each side until crisp and cooked through.
Remove and blot dry before serving.
elery and leaves. Serve with pork cutlets.
Season the pork with salt. Mix the rice
nd finish by coating each cutlet in the breadcrumbs, gently patting
paper towel.
PORK:
Cut pork crosswise into 12 (1
o 15 minutes.
Pound pork cutlets with a mallet to
large skillet. Add pork slices. Cover pork with half the olive
egrees Fahrenheit.
Place each cutlet in pan and fry 4
n the other.
Dip pork pieces into dressing; coat with
Preheat oven to 375 degrees Fahrenheit.
In shallow bowl combine crushed crackers, garlic salt and pepper; mix well.
In a separate bowl beat eggs.
Dip pork chops in beaten egg and then into cracker mixture.
Place the pork chops in a casserole dish.
Place chunks of the butter around the pork chops.
Cover with foil paper.
Bake for 30 minutes; remove foil and bake for another 15 minutes.
nd lime peel; toss with pork. Marinate in fridge for at
tenderise the pork chop so that it is
Heat the oil in a pan, add the pork in batches and sear for 4-5 mins then season and remove from the pan. Set aside.
Add the mushrooms and onions to the pan and saute for 3-4 mins then add the potato, celeriac and leek. Deglaze the pan with stock and stir in 2 cups water and the ketchup. Add the pork and chorizo to the pan and bring to a boil then gently simmer for 40-45 mins. Sprinkle with parsley and serve.