Hawaiian Plate Lunch
POSTED: 2:06 pm PST January 22,
2007
ARCHIVED RECIPES CONTACT INFO |
- 4 each Pork cutlets, 4 - 5 ozs. each, lightly pounded 1 cup Flour Pinch Salt 2-3 twists Fresh ground black pepper 2 each Eggs 1 tsp. Soy sauce 2 cups Panko crumbs Canola oil for frying as needed Steamed Rice for service Chef Larry’s Macaroni Salad (recipe follows) for service Scallion flowers or minced scallion to garnish Katsu Dipping Sauce:
1/4 cup Tomato ketchup 4 tsp. Saki (Japanese Rice Wine) 4 tsp. Rice wine vinegar 4 tsp. Soy sauce 4 tsp. Worcestershire sauce 4 tsp. Brown sugar 4 tsp. Yellow mustard 1/4 tsp. Ground allspice 1/8 tsp. Ground clove
Prepare Chef Larry's Macaroni Salad per recipe, reserve under refrigeration. Prepare Chef Larry’s Katsu Sauce, by combining ingredients in a bowl and mixing well. Reserve under refrigeration until service. Combine eggs and soy sauce in bowl and mix. Season flour with salt and pepper. Lightly dredge pork cutlets in seasoned flour, dip in egg mixture and coat with Panko crumbs. Heat oil in a heavy deep-sided pan or skillet. Carefully fry pork cutlets until golden brown. Place on paper towels to drain. Portion steamed rice and Chef Larry’s Macaroni Salad on serving plates. Slice Kastu Pork and arrange on serving plates. Drizzle with Chef Larry’s Katsu Dipping Sauce. Garnish with scallion flowers or minced scallion and serve. Makes 4 Servings Chef Larry’s Macaroni Salad
Ingredients
- 12 oz. Elbow macaroni, cooked 1/3 cup Heavy mayonnaise 3 each Scallion, minced 1/4 cup Onion, finely minced 1/3 cup Celery, chopped 1/3 cup Carrot, shredded 1 tbsp. Salad mustard Salt to season Fresh ground black pepper to season
Combine ingredients, season with salt and fresh ground black pepper. Mix well. Adjust seasoning if necessary. Chill well until service. Makes 4 - 6 servings
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