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Ingredients

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

Method

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

Method

Combine ingredients, season with salt and fresh ground black pepper. Mix well. Adjust seasoning if necessary. Chill well until service.

Makes 4 - 6 servings