Tonkatsu Poutine
Prep Time
Cooking Mode
Potatoes
2 ½ lb (Yukon gold or other yellow-fleshed potatoes, unpeeled, cut into sticks ½ inch (1 cm) thick
2 tbsp vegetable oil
1 ¾ cups cheese curds, coarsely chopped (or diced cheddar cheese)
Tonkatsu Gravy
2 cups low-sodium chicken broth
2 tbsp cornstarch
½ cup ketchup
¼ cup low-sodium soy sauce
2 tbsp Worcestershire sauce
2 tbsp brown sugar
1 tsp garlic powder
Pork and Salad
3 cups green cabbage, thinly sliced
2 green onions, thinly sliced
2 tbsp rice vinegar
4 boneless pork chops, each about ½ inch (1 cm) thick
1⁄3 cup unbleached all-purpose flour
2 eggs
1 cup panko breadcrumbs
3 tbsp vegetable oil
Potatoes
2 ½ lb (Yukon gold or other yellow-fleshed potatoes, unpeeled, cut into sticks ½ inch (1 cm) thick
2 tbsp vegetable oil
1 ¾ cups cheese curds, coarsely chopped (or diced cheddar cheese)
Tonkatsu Gravy
2 cups low-sodium chicken broth
2 tbsp cornstarch
½ cup ketchup
¼ cup low-sodium soy sauce
2 tbsp Worcestershire sauce
2 tbsp brown sugar
1 tsp garlic powder
Pork and Salad
3 cups green cabbage, thinly sliced
2 green onions, thinly sliced
2 tbsp rice vinegar
4 boneless pork chops, each about ½ inch (1 cm) thick
1⁄3 cup unbleached all-purpose flour
2 eggs
1 cup panko breadcrumbs
3 tbsp vegetable oil
Directions
1Potatoes: With the rack in the lower third, preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
2Place the potatoes in a large bowl. Cover with cold water and let soak for 15 minutes. Rinse and drain. Pat very dry with a clean dishcloth.
3On the baking sheet, toss the potatoes with the oil. Season with salt and pepper. Bake for 40 to 45 minutes, stirring twice during cooking, until nicely browned.
4Remove the baking sheet from the oven. Add the cheese curds and toss to combine. Continue to bake for 5 minutes to melt the cheese slightly.
5Tonkatsu Gravy: Meanwhile, in a pot off the heat, whisk together the chicken broth and cornstarch until smooth. Add the remaining ingredients and whisk to combine. Bring to a boil. Simmer over medium-low heat for 5 minutes, whisking occasionally, until the gravy has thickened. Season with salt and pepper. Remove from the heat and keep warm.
6Pork and Salad: Meanwhile, in a bowl, generously season the cabbage with salt. Let sit for 5 minutes. Add the green onions and vinegar. Toss to combine. Set aside.
7On a plate, season the pork chops with salt and pepper.
8In a shallow dish, place the flour. In a second shallow dish, lightly beat the eggs. In a third shallow dish, place the breadcrumbs. Working one at a time, dredge the pork chops in the flour, shaking off any excess. Dip into the beaten eggs, letting some of the excess drip off. Press into the panko to coat well. Set aside on the plate as you go.
9In a large non-stick skillet over medium-high heat, cook the pork chops in the oil for 3 to 4 minutes on each side or until golden and cooked through. Add more oil as needed. Drain on a clean plate lined with paper towels and let rest for 5 minutes. On a work surface, slice the pork into ½-inch (1 cm) strips.
10Divide the potatoes and cheese among four bowls. Cover with three-quarters of the hot gravy. Top with the sliced pork and cabbage salad. Drizzle the pork with the remaining gravy. Serve immediately.
Disclaimer
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Personal Note
Personal Note
