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Servings:

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.

Total Time

20min

5.0

2 Ratings

Author: Chef's Opinion

Servings:

Ingredients

•

Pork Tenderloin

•

to taste

Kosher Salt

•

to taste

Cayenne Pepper

•

2 cups

All-Purpose Flour

•

Eggland's Best Classic Eggs , whisked

•

2 cups

Panko Breadcrumbs

•

to taste

Ground Black Pepper

•

1 1/2 sticks

Butter

•

4 cups

White Rice , steamed

•

4 Tbsp

Fresh Cilantro , chopped

•

2 2/3 cups

Pomegranate Seeds

•

6 slices

Lemons

•

to taste

Scallions , chopped

Cooking Instructions

Clean Pork Tenderloin (2) from silver skin and cut each in half.

Pound each fillet between 2 plastic sheets into 1/2 inch thick cutlets.

Season with Kosher Salt (to taste) and Cayenne Pepper (to taste) .

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) .

Cook until golden on both sides. When almost cooked through, add Butter (1 1/2 sticks) . Finish cooking on both sides.

While the tonkatsu are cooking, mix White Rice (4 cups) with Butter (1/2 cup) , Fresh Cilantro (4 Tbsp) and Pomegranate Seeds (2 2/3 cups) . Mix carefully as not to mash-up the rice or the seeds.

Serve tonkatsu with Lemons (6 slices) and Scallions (to taste) . Serve the rice on the side. Enjoy!

Nutrition Per Serving

CALORIES

1567

FAT

43.2 g

PROTEIN

62.9 g

CARBS

223.7 g