Tonkatsu with Cilantro-Pomegranate Rice

Recipe

13 INGREDIENTS • 7 STEPS • 20MINS

Tonkatsu with Cilantro-Pomegranate Rice

5

2 ratings

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.

Tonkatsu with Cilantro-Pomegranate Rice

Save

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.

https://chefsopinion.org/

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.

20MINS

Total Time

$4.03

Cost Per Serving

Ingredients

Servings

4

US / Metric

2

Pork Tenderloin

to taste

to taste

Cayenne Pepper

2 cups

All-Purpose Flour

2

Eggs, whisked

2 cups

Panko Breadcrumbs

to taste

Ground Black Pepper

1 1/2 sticks

4 cups

White Rice, steamed

1/4 cup

Fresh Cilantro, chopped

2 2/3 cups

Pomegranate Seeds

6 slices

to taste

Scallions, chopped

Nutrition Per Serving

VIEW ALL

Calories

1567

Fat

43.2 g

Protein

62.9 g

Carbs

223.7 g

Tonkatsu with Cilantro-Pomegranate Rice

Save

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.

https://chefsopinion.org/

Cooking InstructionsHide images

step 1

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

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

step 4

Bread the cutlets in All-Purpose Flour (2 cups), Eggs (2), and Panko Breadcrumbs (2 cups). Season all three items with Kosher Salt (to taste) and Ground Black Pepper (to taste).

step 4 Bread the cutlets in All-Purpose Flour (2 cups), 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 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 (1/2 cup), Fresh Cilantro (1/4 cup) and Pomegranate Seeds (2 2/3 cups). Mix carefully as not to mash-up the rice or the seeds.

step 6 While the tonkatsu are cooking, mix White Rice (4 cups) with Butter (1/2 cup), Fresh Cilantro (1/4 cup) 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!

step 7 Serve tonkatsu with Lemons (6 slices) and Scallions (to taste). Serve the rice on the side. Enjoy!

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