Pork cutlets with spicy noodles
by Rebecca Smith
serves: 4
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Fried pork cutlets over spicy Asian noodles with mushrooms (Real Simple) |
Ingredients: |
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4 cups |
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low-sodium chicken broth |
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1 |
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1 1/2-inch piece fresh ginger, peeled and sliced |
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1/2 lb |
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udon noodles (or any asian noodle) |
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1/2 lb |
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shiitake mushrooms, stems discarded and caps sliced |
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1 |
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red jalapeno pepper, sliced |
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4 |
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thin pork cutlets (about 3/4 lb total) |
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kosher salt |
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black pepper |
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1/4 cup |
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all-purpose flour |
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1 |
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large egg, beaten |
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3/4 cup |
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panko bread crumbs |
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2 tbsp |
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canola oil |
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2 |
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scallions, sliced |
Directions: |
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1.In a large pot, bring the chicken broth and ginger to a boil.
2.Add the noodles and cook, stirring, until the broth is nearly absorbed and the noodles are al dente, 4 to 6 minutes.
3.Add the mushrooms and jalapeño and simmer until the mushrooms are just tender, 1 to 2 minutes.
4.Meanwhile, season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Coat with the flour, then the egg, and finally the panko.
5.Heat the oil in a large skillet over medium-high heat. Cook the pork until cooked through, 2 to 3 minutes per side.
6.Slice the pork and serve over the noodles. Sprinkle with the scallions.
By Kate Merker and Sara Quessenberry
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