Coffee cutlet - A java-infused twist on "tonkatsu"
Yes, you may be feeling skeptical about the combination of meat, herbs, and coffee—but trust me and try this. The pork cutlet is not deep-fried, but pan-fried. Herbs, cheese, and hint of coffee add refreshing aroma to juicy pork. The richness of coffee sauce is perfect for cutlets and steamed vegetables.
Cooking time: 1 hr (active 40 min)
- 2 slices pork loin
- 1 tbs flour
- 1 egg
- 2 pinches salt and pepper
- 40g bread crumbs
- 1/2 tsp dried thyme
- 1 tsp dried parsley
- 1 tbs Parmesan cheese powder
- 1 tsp ground coffee
- 1/2 tbs sake
- 1/2 tbs mirin
- 1 tbs water
- 1 tbs soy sauce
- 1 tbs rice vinegar
- 2 tbs ketchup
- 2 tbs Worcestershire sauce
- 1 tsp instant coffee
- Steamed vegetables of your choice
- Rub pork loin slices with salt and pepper. Let sit at room temperature for 20 min.
- In a shallow container, mix bread crumbs, thyme, parsley, cheese, and ground coffee.
- Sift flour on the pork, then dress with beaten egg and evenly cover with the bread crumbs, cheese, coffee, thyme, and parsley mixture.
- On frying pan, heat vegetable oil that’s about 0.5cm deep. Pan-fry pork on medium-low. Fry both sides for about 15 min until golden brown. Shift them on a paper towel to drain excess oil.
- In microwave-safe bowl, combine and mix all the ingredients for the coffee sauce. Microwave without cover until it boils. Take out and mix well. Put back in microwave and let boil again.
- Put pork and steamed vegetables (optional) on plate and cover with generous amount of coffee sauce.