Rene
Michelena’s
Pork Katsu with Curried Stir-Fry
Serves 4
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4
boneless pork chops (loin), pounded thin and seasoned with salt and
pepper
-
½ cup
spiced panko breadcrumbs
-
1 egg
white
-
½ cup
canola oil
-
1
Chinese eggplant, sliced on diagonal
-
1
shallot, cut into large dice
-
1 garlic
clove, sliced
-
8 green
beans, cleaned
-
¼ cup
carrots, thinly sliced
-
1
Tablespoon yellow curry mix
-
¼ cup
chicken stock or low-sodium canned broth
1. Wet pork
chop with egg white and then coat with panko crumbs.
2. Heat a
non-stick sauté pan over high heat and add oil. Add pork chops and
cook, turning once.
3. Heat a
wok or large sauté pan over high heat. Add a small amount of oil to the
pan and when oil is hot, add the eggplant, shallot, garlic, green beans,
and carrots and stir-fry.
4. In a
small bowl, whisk curry into chicken stock. Pour mixture over vegetables
and let boil until thick.
5. Spoon
vegetables and sauce over pork chops and serve with rice.
