Here is the recipe:
Crunchy Pork Cutlet (Tonkatsu) - serves 2
- 2 pork fillets
- 1 cup panko (Japanese bread crumbs)
- 1/4 cup flour
- 1 egg, beaten
- 1 tablespoon oyster sauce
- Salt and pepper to taste
- Set the eggs, flour and bread crumbs in three different shallow bowls.
- Add oyster sauce, salt and pepper to the egg bowl and mix well.
- One at a time, dredge pork filet in the flour, then dip in the egg mixture and coat with the bread crumbs.
- Repeat step 3 one more time (optional).
- Deep-fry the pork cutlets until golden brown.
Basil Pesto Linguine - serves 2
- 200 grams linguine, cooked to al dente
- 1/4 cup olive oil
- 2 seeded bird's eye chilies, sliced thinly
- 4 cloves garlic, sliced thinly
- 2 tablespoons store-bought (or fresh) basil pesto
- 15 olives, sliced
- 2 green peppers, seeded and sliced
- 4 sun-dried tomatoes in oil, drained and chopped
- 1 tablespoon soy sauce
- Salt, sugar and black pepper to taste
- Grated Parmesan cheese
- Combine olive oil, garlic and chili in a skillet and cook under low heat for 8 - 10 minutes. The garlic should be golden brown and not burned.
- Toss in the cooked linguine, basil pesto, olives, green peppers, sun-dried tomatoes, soy sauce, salt, sugar and pepper and mix thoroughly that the pasta is well coated with the oil.
- Sprinkle with Parmesan cheese.
- Serve with pork cutlet, fried sunny-side up, cherry tomatoes and cheese flowers.
- NOTE: I also added spicy mayo and julienned carrot and cabbage salad to eat together with the pork cutlet - this combo definitely made the pork cutlet taste yummier.