Tonkatsu over Maifun with Green Beans and Shiitake

Tonkatsu over Maifun with Green Beans and Shiitake*Tonkatsu is a super thin pork cutlet, coated with panko and Japanese spices. This

recipe can be adapted to chicken or turkey cutlets as a substitute for pork. I use heritage pork raised on our local CSA farm. The pork is pounded thin, dipped in egg and coated with seasoned panko for a super delicious entrée served over light maifun noodles covered with a sesame teriyaki stir fry of green beans,leeks and shiitake. A Riesling wine is perfect with my Tonkatsu over Maifun with Green Beans and Shiitake!

For the cutlets:

1/4 cup grape seed oil

5-6 boneless pork chops

Salt and pepper to taste

1 tablespoon each sesame ginger and ginger citrus spice mix, divided, Victoria gourmet or other

2 eggs, beaten

1 tablespoon hot Chinese prepared mustard

2 cups panko breadcrumbs

For the noodles and stir fry:

1 package maifun rice sticks

Splash of toasted sesame oil

Splash of tamari sauce

1 lb of organic green beans, trimmed

1/2 leek, thinly sliced

8 ounces shiitake mushrooms, sliced

2 inch piece of fresh ginger, peeled and sliced

6-8 baby bells, various colors, sliced

1 tablespoon toasted sesame oil

2 tablespoons grape seed oil

2 tablespoons tamari sauce

1 tablespoon sesame teriyaki spice mix, Victoria gourmet or other

Place pork chops between 2 sheets of wax paper and pound lightly with a meat mallet to form 1/8 inch thin cutlets

Season the meat with salt and pepper and half of the two spice mixtures

Meanwhile beat the eggs and mustard in a medium bowl

On a separate plate, combine the panko with remaining half of the two spice mixtures

Dip each cutlet into the egg mixture, then the panko mixture making sure each cutlet is completely crusted

Transfer cutlets to a plate

Heat oil in a large fry pan on medium high

Add the cutlets and brown on both sides

Lower heat and continue until cutlets are cooked through, about 5 minutes

Transfer cutlets to a plate

Meanwhile bring a large pot of water to a boil

Add maifun, stir and remove from heat

Let stand for 8 minutes, drain and transfer maifun to a large platter

Season with a splash of toasted sesame oil and a splash of tamari, set aside

Now, in a medium fry pan or wok heat the grape seed and sesame oils on high

Add the leeks, ginger, green beans, pepper and shiitake slices

Add the sesame teriyaki seasoning and a splash of tamari

Stir fry the vegetables until crisp tender

Transfer the stir fry on top of the plated maifun noodles

Top with the Tonkatsu and serve immediately

I like to serve this entrée with a side of spring salad rolls!

recipe here http://www.simplynaturalgourmet.com/asian-spring-rolls/

Enjoy! These recipes are Simply Natural gourmet Delicious!!!