Tonkatsu with Cilantro-Pomegranate Rice
Mixing freshly steamed rice with cilantro is very common. Mixing cilantro rice with pomegranate seeds not so much, but what a treat it is. The combination works very well, and both the flavor and texture are outstanding.
Ingredients
Cooking Instructions
step 1
Clean Pork Tenderloin (2) from silver skin and cut each in half.
step 2
Pound each fillet between 2 plastic sheets into 1/2 inch thick cutlets.
step 3
Season with Kosher Salt (to taste) and Cayenne Pepper (to taste).
step 4
Bread the cutlets in All-Purpose Flour (2 cups), Eggland's Best Classic Eggs (2), and Panko Breadcrumbs (2 cups). Season all three items with Kosher Salt (to taste) and Ground Black Pepper (to taste).
step 5
Cook until golden on both sides. When almost cooked through, add Butter (1 1/2 sticks). Finish cooking on both sides.
step 6
While the tonkatsu are cooking, mix White Rice (4 cups) with Butter (4 oz), Fresh Cilantro (4 Tbsp) and Pomegranate Seeds (2 2/3 cups). Mix carefully as not to mash-up the rice or the seeds.
step 7
Serve tonkatsu with Lemons (6 slices) and Scallions (to taste). Serve the rice on the side. Enjoy!
