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Ingredients

4 Pork cutlets, 4 - 5 ozs. each, lightly pounded
1 cup Flour
Pinch of salt
2-3 twists Fresh ground black pepper
2 Eggs
1 oz. Water
1 tsp. Soy sauce
2 cups Panko crumbs
Canola oil for frying as needed
Chef Larry's Daikon Pear Salad as needed (recipe follows)
4 oz. Baby salad green or Spring salad mix
Chef Larry's Wasabe Vinaigrette as needed (recipe follows)
Baby Bryan or grape tomatoes, halved to garnish

Katsu Sauce

1/4 cup Tomato ketchup
4 tsp. Rice wine or Saki
4 tsp. Rice wine vinegar
4 tsp. Soy sauce
4 tsp. Worcestershire sauce
4 tsp. Sugar
4 tsp. Yellow mustard
1/4 tsp. Ground allspice
1/8 tsp. Ground clove
1 Garlic clove, minced

Method
Prepare Chef Larry's Daikon Pear Salad and Wasabe Vinaigrette per recipes. To prepare Katsu Sauce, combine ingredients in a bowl and mixing well. Reserve under refrigeration until service. Combine eggs, water 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. Dress salad greens lightly with Wasabe Vinaigrette. Portion dressed greens and Daikon Pear Salad in the center of the serving plates. Cut Pork Katsu into thin strips and place on serving plates. Drizzle with Katsu Sauce. Garnish with minced scallions and serve.

Makes 4 Servings

Chef Larry's Daikon Pear Salad
Ingredients

1 cup Daikon (Japanese radish), peeled, cut into thin strips
1 Pear, firm, peeled and cored, cut into thin strips
1 Cucumber, medium, peeled, deseeded, cut into thin strips
1/2 cup Carrot, peeledm cut into thin tsrips
2 Scallions, thinly sliced
2 tsp. Seasoned Rice Wine Vinegar
2 tsp. Red Wine Vinegar
1 1/2 tsp. Sugar, granulated
2 tsp. Olive Oil
1 tsp. Cilantro, fresh, minced
Salt to taste
Fresh ground black pepper to taste

Method
Prepare Daikon, pear, cucumber, carrot, scallions and cilantro mint. Place in non-reactive mixing bowl (glass, plastic or stainless steel). Add rice winegar vinegar, red wine vinegar, sugar and olive oil, mix thoroughly. Season with salt and fresh ground pepper. Allow flavors to develop under refrigeration for at least one hour before serving.

Makes 4 - 6 Servings

Chef Larry's Wasabe Vinaigrette Ingredients

1/2 tsp. Shallots, minced
1/2 tsp. Garlic, minced
1/2 tsp. Wasabe paste
1 tsp. Dijon mustard
1/2 tsp. Sugar
1/4 cup Rice wine vinegar
2/3 cup Olive oil
Salt to season
Fresh ground black pepper to season

Method
Combine shallot, garlic, Wasabe paste Dijon mustard, sugar and rice wine vinegar in a bowl and whisk. Gradually whisk in the olive oil. Season with salt and fresh ground black pepper. Reserve under refrigeration until service.

Makes 1 cup