Chef Nicole Gomes
Nicole Gourmet, Calgary
> Top Chef Canada (season 3) contestant serves up her recipe for "Japanese schnitzel".
½ cup (125 mL) ketchup
4 tsp (20 mL) rice vinegar
4 tsp (20 mL) soy sauce
4 tsp (20 mL) dry yellow mustard
1 Tbsp (15 mL) worcestershire sauce
2 tsp (10 mL) applesauce
¼ tsp (1 mL) ground allspice
¼ tsp (1 mL) garlic powder
? tsp (0.5 mL) ground cloves
Boneless pork rib roast, cut into 6-8 1/2" slices, about 4 oz (114 g) each
Salt and pepper, to taste
1 cup (250 mL) flour
3 eggs, beaten with a bit of water to create an egg wash
4 cups (1 L) panko or breadcrumbs
Canola oil, for frying
Prepare sauce by whisking together ingredients until incorporated. Set aside.
Place rib roast slices in between two pieces of saran wrap, ensuring that they are well covered. Flatten with meat mallet or heavy-bottomed pot. Season with salt and pepper, to taste.
Lightly coat pork in flour, then dip into egg wash before coating with panko.
Heat about 3" of oil in a deep skillet or wok over medium high heat. Once the oil is hot enough, carefully slide in breaded pork slices. Shallow fry the pork on one side for about 2 minutes, then flip and cook for another minute, or until golden brown. Place on a plate with paper towels to drain excess oil. Season with salt and pepper, to taste, and serve with a drizzle of tonkatsu sauce.