Pork katsu with pickled carrot salad

I love ordering the bento box when I go to Japanese restaurants. I thought it might be fun to recreate it at home. Here we have...pork katsu, pickled carrot salad, jasmin rice with scallions and sesame seeds and store bought sushi. YUM!

Ingredients

3 tablespoons distilled white vinegar
1 tablespoon water
1 teaspoon sugar
2 large carrots
2 scallions, very thinly sliced diagonally
1 large egg
1 cup panko (Japanese bread crumbs)
4 boneless center-cut pork chops (thin sliced preferred)

1/2 cup Jasmin rice
Vegetable oil

Sesame seeds

Sesame oil

Optional:

Store bought katsu sauce and sushi

Preparation

Whisk together vinegar, water, sugar, 1/2 teaspoon salt, 1/4 teaspoon pepper and 4-5 drops sesame oil in a large bowl. Using a vegetable peeler, shave as many ribbons as possible from carrots. Toss carrots and scallions with dressing. Set aside.

Lightly beat egg in a shallow bowl. Combine panko, 1/4 teaspoon salt, and 1/8 teaspoon pepper on a large plate.

Pound pork chops to 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin. Season both sides with 1/8 teaspoon each of salt and pepper (total).

Coat with egg, letting excess drip off, then with panko, pressing to help adhere. Heat about 1 inch vegetable oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook chops (in batches if necessary), turning once, until golden and just cooked through, 4 to 5 minutes total.

Drain briefly on paper towels and slice thin prior to serving.

For rice:

Cook according to package directions. When done add in chopped scallions and sesame seeds.

{Review}

Great recipe and EASY!

Husband approved

{Serve with}

Pickled carrot salad, rice and store bought sushi

Don't forget the katsu sauce!

{Time}

25 - 30 min