Directly across the street from the Nuart, in a strip mall next to a 7/ll, is the Japanese restaurant New Japan. After ordering, The Chef cradles a brimming sake cup by a window seat and watches 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 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 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.
The Chef tried his hand at this dish. The verdict: his 99 cent version is a Palme d'Or winner, if Cannes awarded entrees. The 99c only Store is selling 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. Roll film, and action!
- 2 pork loin chops
- 1 egg
- 1/2 cup flour
- 1/2 cup 99.99c bread crumbs
- 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
Whisk one egg in a bowl. Salt and pepper then coat pork loin chops in flour, dip into egg
mixture and finally coat well with bread crumbs. Refrigerate one hour, time permitting
(this makes for an extra crispy cutlet.) Heat oil for frying (hot!) Depending on cutlet's
thickness fry about 5 minutes each side until bread coating is golden brown. Check for doneness with a fork - clear juices. Serve with rice and a simple green salad.
Movie clip from "Vivre Sa Vie" - Nana's Dance