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Pork Loin Cutlet with Grated Daikon

Costo $12, salva $8

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porzioni
  • $12

INGREDIENTI

  • Meat

    • 200g pork loin

  • Seasoning

    • 🧂 A pinch of salt and pepper

  • Batter

    • 2 tbsp all-purpose flour
    • 🥚 1 beaten egg
    • 30g breadcrumbs

  • Oil

    • Enough salad oil for frying

  • Toppings

    • 4 tbsp grated daikon
    • 2 shiso leaves
    • 1 myoga, thinly sliced
    • 2 tbsp ponzu sauce

PASSI

1

Remove the stems from the shiso leaves and slice them thinly. Cut the myoga in half lengthwise and slice diagonally.

2

Make small cuts between the lean and fatty parts of the pork loin to prevent curling during frying. Season with salt and pepper, then coat with flour, beaten egg, and breadcrumbs in order.

3

Heat oil in a pan to 170°C (340°F), about 2cm deep. Fry the pork loin for 3–4 minutes on each side until golden brown.

4

Slice the fried pork into bite-sized pieces and plate. Top with grated daikon, shiso leaves, and myoga, then drizzle with ponzu sauce.

NUTRIENTI

Per 1 porzione

🔥

450

Calorie

  • 30g
    Proteine
  • 20g
    Carboidrati
  • 25g
    Grassi

💡 Suggerimenti

Use fresh pork loin for better flavor.Grated daikon and ponzu sauce add a refreshing touch to the dish.Pair with steamed rice or miso soup for a complete Japanese meal.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.