Jean-Luc Godard and the Japanese Pork Cutlet

The Nuart movie theatre, in West LA, provides The Chef his fix of Jean-Luc Godard reissues. This week "Vivre Sa Vie" from 1962 is playing through Thursday; shot in black and white and starring La Nouvelle Vague siren Anna Karina.

This Internet Chef loves 1960's French New Wave films, especially early Godard. Like The 99 Cent Chef, he tosses all rules out the window. Story, acting, shooting, editing, graphics, and music are refreshingly scrambled, stretched, and chopped up - unpredictable. Godard on the big screen is a rare treat I will not miss.

Directly across the street from the Nuart, in a strip mall next to a 7/ll, is the Japanese restaurant New Japan. After ordering, I cradle a brimming warm sake cup at a window seat to watch in puzzlement as Nuart moviegoers queue up on a chilly Fall night, waiting in line for the movie to start. 

Don't they know just across the street awaits hot sake? The Nuart seldom sells out, so if you are in line for the 7:30 PM showing tonight, please join The Cineaste Chef across the street instead, where he will be dining on a favorite dish: Fried Pork Cutlet.

The panko-breadcrumb crust is fried to perfection and the Pork Cutlet is presented sliced, served simply with white rice and a green salad. Don't forget to grab the squeeze bottle of Tonkatsu sauce for the cutlet. A Fried Chicken Cutlet is also available.

The 99c only Store sells plain bread crumbs, while not panko it works fine.

At my local Latin market, pork sirloin end-cut chops were on sale for 89 cents a pound. 

I've tried my hand at this dish. The verdict: my 99-cent version is a Palme d'Or winner if Cannes awarded entrees. So roll film, and fire up the grill for some tasty action!

Ingredients

• 2 pork loin chops
• 1 egg
• 1/2 cup flour
• 1/2 cup 99.99c bread crumbs or Panko breadcrumbs.
• 1/4 cup vegetable oil for frying.
• Salt & pepper to taste.

Tonkatsu Sauce for Pork Cutlet

• 1/4 cup of steak sauce (A1 or your favorite)
• 1/4 cup of ketchup
• 1 tablespoon soy sauce

Directions
Whisk one egg in a bowl. Season pork with salt and pepper.

Coat pork loin chops in flour, dip into the egg mixture and coat well with bread crumbs. 

Refrigerate one hour (this makes for an extra crispy cutlet.) It's okay to just go right to frying.

Heat oil for frying (medium hot.) Depending on the cutlet's thickness fry for about 5 minutes on each side until the bread coating is golden brown. 

Check for doneness with a fork or knife and look for clear juices. Serve with rice and a simple green salad.

Movie clip from "Vivre Sa Vie" - Nana's Dance