Many cuisines have a version of a breaded fried cutlet; the Japanese take, called katsu, is pretty terrific. SUBSCRIBE TO FOOD52 ►► http://bit.ly/2f1wNmq

It’s considered an east-meets-west Japanese comfort food, usually made with pork (tonkatsu), sometimes chicken or other meats, that has been sliced or pounded thin, dredged in flour, then beaten egg, and then finally panko breadcrumbs before being fried. Sometimes katsu is deep-fried, sometimes it's more reservedly sautéed in a pan. It's usually served with slivered cabbage or lettuce and rice, and often a sweet-salty sauce called, appropriately enough, tonkatsu sauce.

ARTICLE HERE ►► http://f52.co/2FjB1Fk

We're always looking for ways to keep weeknight cooking interesting, from quick but impressive options for weeknight entertaining to simple, satisfying meals that can be endlessly riffed on. We've partnered with Hidden Valley Ranch to highlight one recipe that does both. MORE FROM HIDDEN VALLEY RANCH ►► https://www.hiddenvalley.com/

INGREDIENTS LIST (Makes 8 Cutlets):
KATSU-STYLE CUTLETS
8 (4 ounce) boneless pork cutlets or chicken cutlets
Kosher salt and freshly ground pepper to taste
1 cup all-purpose flour
HVR dressing
2 tablespoons Hidden Valley ranch mix (we have this in office)
1/2 cup whole milk
1/2 cup mayonnaise
1 1/2 cups panko bread crumbs
Vegetable, peanut or canola oil for pan frying

TONKATSU SAUCE
1/4/-2 cups ketchup
3 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon mirin (rice wine; optional)
1 tablespoon sugar
1 teaspoon Dijon mustard

FULL RECIPE HERE ►► http://f52.co/2p0gj2h

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