Currrrrry! I’ve been having a craving for curry lately. The weather has been a little cooler so I thought it would be the perfect time for the yummies.

Ingredients:
Boneless Port Cutlets (1 per person)
Eggs
Chicken Broth (or water)
Chopped Onions (or mushrooms! in melissa’s case)
Garlic Paste
Panko (or bread crumbs)
Golden Curry Bricks
Sesame Seed Oil
Veggie or Canola Oil

I chopped the onions before I found the camera. Basically it’s one large Sweet Mayan Onion . I like the sweet ones more than regular. They don’t taste so strong and are actually sweet! They also don’t break my heart and make me cry. Waaaah. hehe.

Here’s what I did!

Take the chopped onions, about two tablespoons of sesame seed oil, and a tablespoon or two of garlic paste.
Cook for 3-5 minutes on a medium heat until clear.

Add the chicken broth and/or water. Basically I add enough until the onions are covered.
I put the the whole box of chicken broth in there and a cup of water.
Cover and leave it at a medium heat.
Leave it until it starts boiling.

While the broth is going, work on the porks!

I took regular boneless cutlets and cut off the fat and butterflied the cutlets so that they’re thinner. If you buy the “wafer thin” ones, you won’t need to cut them in half.

Next, pound those guys down until they’re nice and flat and tender and thin and yum!

Put the Panko on a plate.
Mix up some eggs!

Dip the tenderized cutlet into the egg.
Make sure that it’s coated nicely on all sides.

Lay the pork onto the crumbs and get those covered all flakey!

I double dip it into the egg mixture again!

Then back to the Panko!
The double coating makes sure that the cutlet is nicely covered and also makes it crispier when cooked!

On a medium heat, let the pan heat up a bit.
Add enough Canola or Veggie Oil to nicely coat the bottom of the pan.

Place the cutlet into the firrreeee!

Press down on the cutlet gently to keep it nice and flat and yummy!
It takes a good while to brown on a medium heat, but it will keep it from burning! It takes about 5-10 minutes on each side.

While the cutlet is cooking, attend to the curry!

Add the Golden Curry bricks!
Make sure to stir frequently so that it dissolves nicely.
Cover with a lid and let it stay warm on a low heat.

Back to the cutlet!

When it’s brown, flip that shite!

When the cutlet is done, put it on a cooling rack (not your boobs), with a paper towel on top to collect some of the excess oil.
Let it cool for a few minutes until it’s warm to the touch but touchable and not burninating the countryside.


Slice that shit!

EATTTTTTTTTTTTTTTTTTT!

asian, curry, japanese, pork