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SideChef
Recipes
Lunch
Tonkatsu with Cilantro-Pomegranate Rice

13 INGREDIENTS • 7 STEPS • 20MINS

Tonkatsu with Cilantro-Pomegranate Rice

Recipe
5.0
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.
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Chef's Opinion
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
Pork Tenderloin
2
Pork Tenderloin
Kosher Salt
to taste
Kosher Salt
Cayenne Pepper
to taste
Cayenne Pepper
All-Purpose Flour
2 cups
All-Purpose Flour
Egg
2
Eggs, whisked
Panko Breadcrumbs
2 cups
Panko Breadcrumbs
Ground Black Pepper
to taste
Ground Black Pepper
Butter
1 1/2 sticks
Butter
White Rice
4 cups
White Rice, steamed
Fresh Cilantro
4 Tbsp
Fresh Cilantro, chopped
Pomegranate Seeds
2 2/3 cups
Pomegranate Seeds
Lemon
6 slices
Lemons
Scallion
to taste
Scallions, chopped
Nutrition Per Serving
VIEW ALL
Calories
1567
Fat
43.2 g
Protein
62.9 g
Carbs
223.7 g
Add to plan
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Tonkatsu with Cilantro-Pomegranate Rice
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Chef's Opinion
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 (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 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!
step 7 Serve tonkatsu with Lemons (6 slices) and Scallions (to taste). Serve the rice on the side. Enjoy!
Tags
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Lunch
Shellfish-Free
Dinner
Fall
Pork
Rice
Japanese
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