Panko Crusted Pork Fillet with Tonkatsu Sauce & Cucumber, Edamame and Sesame Salad.

Ingredients:

Serves 4

For the Pork:

4 x 125g Medallions of pork fillet

1 Egg beaten with a little water

75g Plain flour

200g Panko breadcrumbs

Vegetable oil for frying

25g Butter

Salt and black pepper

For the Tonkatsu Sauce:

3 tblsp Tomato ketchup

2 tblsp Worcester sauce

1.5 tblsp Oyster sauce

1 tblsp soy sauce

1 tsp Caster sugar

For the salad:

1 Cucumber

100g Cooked Edamame beans

1 Large spring onion, thinly sliced

2 tblsp Lightly toasted sesame seeds

1 tblsp Rice wine vinegar

1 tblsp Soy sauce

1 tblsp water

For the Tonkatsu sauce:

• Add all the ingredients to a bowl and mix thoroughly, set aside until required.

For the salad:

• Using a pestle and mortar, grind the sesame seeds as fine as they will go.
• Add the other ingredients and continue to grind until a wet paste is formed, set aside.
• Using a potato peeler, run the peeler length ways down the cucumber to create ribbons, stop when you reach the seeds in the centre and rotate the cucumber.
• Just before serving lightly mix the cucumber, edamame beans, spring onion and sesame paste.

For the pork:

• Place the medallions between two pieces of cling film with the flat sides of the cut pork on the top and bottom.
• Using a rolling pin, gently beat the medallions into flat steaks, about 1cm thick.
• Take each piece of pork and dust in the four, shake off any excess, followed by dipping in the beaten egg, again shaking off any excess. Then into the panko crumbs, making sure the steaks are evenly coated.
• Heat a large frying pan over a medium heat with enough oil to cover the base about 1-2mm deep. Add the steaks one by one, not overcrowding the pan, season with salt and black pepper and fry until golden brown. Turn the steaks and add the butter to the pan, basting the tops of the steaks with the hot butter and oil. Turn the heat down slightly and continue to fry for a further 2-3 minutes. The pork should be cooked through.
• Remove from the pan and place on a piece of kitchen roll to remove any excess grease before slicing and plating along with the salad and sauce.