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Dinner For Review July 7 - Printable Version

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Dinner For Review July 7 - bjcotton - 06-22-2008

Here is the dinner I picked, Japanese Style Pork Cutlets with steamed veggies (your choice) and Walnut Cream Sauce, and Ginger Ginger Cake. If you decide you would like something other than Walnut Cream Sauce, feel free to choose.

* Exported from MasterCook *

Japanese Style Pork Cutlet
Cuisine At Home, Issue 32, pg. 11

Recipe By :Cuisine Magazine
Serving Size : 4 Preparation Time :0:10
Categories : Pork-Ham

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound pork loin cutlets
1 1/2 cups medium grain rice
2 cups yellow onions -- sliced
2 cups chicken broth
1/2 cup mirin -- see "sauces"
1/2 cup soy sauce or oyster sauce
2 tablespoons sugar
4 slices fresh ginger
6 large eggs -- lightly beaten
1/4 cup all-purpose flour
1/2 teaspoon kosher salt
1 pinch black pepper
2 1/2 cups panko (or bread crumbs)
1/4 cup oil
green onions -- chopped

Prepare rice according to package directions.

Before breading cutlets, beat the eggs in a shallow dish (like a pie plate), mix flour, salt and pepper in a second dish, and place the panko in a third dish.

Pound cutlets between sheets of plastic wrap until 1/4-inch thick. Bread cutlets by first dredging both sides in flour mixture, then dipping into the egg, and following with the panko. Then "double bread," dipping into the egg, then panko again. Transfer to a rack or plate until ready to fry. Heat oil over medium-high heat in a skillet.

Fry cutlets in batches, browning on both sides until cooked through, 6-8 minutes total. Transfer cutlets to a cooling rack set over paper towels to drain.

Simmer onion, broth, mirin, soy sauce, sugar, and ginger in a large saute pan over medium-low heat until onion is soft, 15 minutes.

To serve, place 2 cutlets in the simmering broth (if desired); cook 1 minute to warm through. Remove and slice cutlets, place on top of some rice, ladle with broth, and sprinkle with green onions.

NOTE: If you don't have "mirin", combine sakeConfusedugar in a combination of 3 sake to 1 sugar. I didn't put the cutlets in the broth and everything was wonderful.

* Exported from MasterCook *



* Exported from MasterCook *

Walnut Cream Sauce

Recipe By :Jean Denham - C2C
Serving Size : 1 Preparation Time :0:00
Categories : Condiments-Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces cream cheese -- softened
1/2 cup walnuts -- toasted
1/2 cup sour cream
1/4 cup milk
1 teaspoon ground cinnamon
1/2 teaspoon ground red pepper
1/2 teaspoon sugar
1/4 teaspoon salt

Process all ingredients in a food processor or blender until smooth, stopping to scrape down sides.

Yield: Makes 1 1/2 cups.
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Re: Dinner For Review July 7 - cjs - 06-23-2008

Sounds good, Billy - I'm in!


Re: Dinner For Review July 7 - Lorraine - 06-23-2008

It does sound good, but I'm out. I'll be away and a bit busy.


Re: Dinner For Review July 7 - cjs - 06-23-2008

When are you leaving, my dear?


Re: Dinner For Review July 7 - Lorraine - 06-23-2008

This coming Saturday morning.


Re: Dinner For Review July 7 - Gourmet_Mom - 06-23-2008

Have a good time Lorraine! And safe travelling!

Billy, I'm confused. You used the walnut sauce instead of the sauce in the recipe? Right?

I love the idea of double breading! YUM! William's been wanting something "normal", so fried chops would fit the bill! I'm in!


Re: Dinner For Review July 7 - pjcooks - 06-23-2008

I'm in Billy, I like the walnut cream. Sounds like a plan!

Lorraine, sounds like something fun is going on Have a safe trip!


PJ


Re: Dinner For Review July 7 - bjcotton - 06-23-2008

I'm using it for the steamed vegetables Daphne. The sauce in the Pork Cutlets goes with the rice.


Re: Dinner For Review July 7 - Mare749 - 06-23-2008

This sounds very good. I'm in! And the walnut cream sounds yummy. What did the original recipe say to put it on? Just curious, I'm not sure what to do with it, but want to try it anyway.


Re: Dinner For Review July 7 - farnfam - 06-23-2008

Um, originally it went with stuffed pablanos, I think. It's great on anything if you ask me. I'm going to try to do this one. I haven't participated in a while, but I'm back in cooking mode again
Cis
Empress for Life