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RECIPE
13 INGREDIENTS7 STEPS20MIN

Tonkatsu with Cilantro-Pomegranate Rice

5.0
2 Ratings
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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.
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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.

20MIN

Total Time
Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
to taste
to taste
Cayenne Pepper
2
Eggs , whisked
2 cups
Panko Breadcrumbs
to taste
Salt and Pepper
1 1/2 sticks
4 cups
White Rice , steamed
1/4 cup
Fresh Cilantro , chopped
2 2/3 cups
6 slices
to taste
Scallions , chopped
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Nutrition Per Serving
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CALORIES
1581
FAT
45.7 g
PROTEIN
63.0 g
CARBS
221.4 g

Directions

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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 cup), Egg (2) and Panko Breadcrumbs (2 cup). Season all three items with Salt and Pepper (to taste).
Step 5
Cook until golden on both sides. When almost cooked through, add Butter (1 1/2 stick). Finish cooking on both sides.
Step 6
While the tonkatsu are cooking, mix White Rice (4 cup) with Butter (4 ounce), Fresh Cilantro (4 tablespoon) and Pomegranate Seeds (8 ounce). Mix carefully as not to mash-up the rice or the seeds.
Step 7
Serve tonkatsu with Lemon (6 slice) and Scallion (to taste). Serve the rice on the side. Enjoy!

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Nutrition Per Serving
Calories
1581
% Daily Value*
Fat
45.7 g
59%
Saturated Fat
25.1 g
126%
Trans Fat
0.1 g
--
Cholesterol
296.0 mg
99%
Carbohydrates
221.4 g
81%
Fiber
9.6 g
34%
Sugars
7.3 g
--
Protein
63.0 g
126%
Sodium
205.9 mg
9%
Vitamin D
1.0 µg
5%
Calcium
189.0 mg
15%
Iron
13.2 mg
73%
Potassium
1021.6 mg
22%
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