Monday, 31 October 2011

Basil Pesto Linguine with Crunchy Pork Cutlet


Non-bento post today :-). I had thought about making another fusion pasta for some time, especially after my Spaghetti Aglio Olio with Spicy Ebi Fry was very well-received by my husband (and me:-)).



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
Instructions
  • 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
Instructions
  • 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.




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18 comments:

  1. thank you for the sweet comment your cakes are beautiful and creative
    this is a lovely meal presentation for autumn

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  2. What a surprise! The presentation and the photos are as lovely as when you post bentos. Thank you for this gorgeous Italian and Japanese fusion recipe!

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  3. wow sieht das lecker aus, und auch wieder total toll dekoriert, da kriegt man nicht nur Hunger sondern auch richtiges Herbstfeeling^^

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  4. Lovely colors in your photo! The presentation and the meal look fabulous.

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  5. Love the combination of the pork cutlet, fried egg, and the pasta! Such a pretty presentation, and fabulous photos!
    Your bento creations are totally breath-taking, as well:DDD
    Thank you for your kind comment on my blog!

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  6. Non bento post but still such pretty presentation!

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  7. Excellent combination of pasta and cutlets. Looks wonderful.

    Deepa
    Hamaree Rasoi

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  8. This is incredible! Everything looks SO delicious!

    I'm a new follower on Google Follower.....your work is beautiful!

    ....and I LOVE Bento! It's truly an art form!

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  9. lapar n mau donk 2 piring .
    cantik banget decornya pake daun2 merah gt

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  10. O my goodness, that looks SO delicious, my mouth is watering!! I love your food photos so much!!

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  11. Sure it's no bento but it looks very tasty indeed! :D

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  12. I always try to tweak traditional meals into something else. I think fusion dishes are much more interesting and intriguing than the traditional ones! This one looks particularly delicious!

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  13. Wonderfully delicious looking noodles. Excellent preparation.

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  14. Love everything on that plate, CG! Very gorgeous presentation!

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  15. I can't say much except "Wow!". As Sissi said - the presentation is as beautiful as your bento. So pretty and I can just imagine the taste too. I need to get my hands on some panko!

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  16. no bento and still your pasta sounds absolutely delicious..thinking abt that spicy mayo....yum!

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  17. It looks lovely, I love pesto and I love how you fused Italian and Japanese :) I will definitely give this a try. Thanks!

    Cheers,

    Wi
    A Single Girl's Musings

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  18. Love the fried cutlet, it has a perfectly cooked crispy crust. The egg was a great touch too.

    Thanks for visiting my blog. Your bento boxes are the most complex, well executed, and beautiful ones I have ever seen. You have a real talent.

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