A1 CHICKEN MARINADE RECIPES

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TONKATSU - ASIAN-STYLE PORK CHOP RECIPE | ALLRECIPES



Tonkatsu - Asian-Style Pork Chop Recipe | Allrecipes image

This is using Panko, which is Japanese bread crumbs (really light and airy, more so than crackers), and thinly sliced boneless pork chops.

Provided by SHIN98

Categories     Japanese Recipes

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 8

2 eggs
1 teaspoon milk
½ teaspoon minced garlic
salt to taste
½ teaspoon pepper
1 cup vegetable oil for frying
8 thin cut boneless pork chops
1 ½ cups panko crumbs

Steps:

  • In a medium bowl, mix together the eggs, milk, garlic, salt and pepper. Heat oil in a large heavy skillet over medium-high heat. Place the panko crumbs in a shallow bowl.
  • Rinse pork chops with water, then dip in the egg mixture. Coat with panko crumbs, dip in the egg mixture again, then coat with another layer of panko crumbs. Lay coated chops on a plate until the rest are finished. If you have time, let them set for about 10 minutes, and the coating will set very well. If you wish to freeze the chops, now is the time.
  • When the oil is very hot, place pork chops into the pan, and fry for about 5 minutes on each side, until golden brown.

Nutrition Facts : Calories 276.1 calories, CarbohydrateContent 14.3 g, CholesterolContent 108.8 mg, FatContent 13.1 g, ProteinContent 28.4 g, SaturatedFatContent 3.8 g, SodiumContent 199 mg, SugarContent 0.1 g

CHIMICHURRI SAUCE RECIPE | BON APPéTIT



Chimichurri Sauce Recipe | Bon Appétit image

This recipe for a colorful chimichurri sauce doubles as a marinade and an accompaniment to all cuts of beef—or anything else you want to gussy up with bright, tangy flavor.

Provided by The Bon Appétit Test Kitchen

Yield Makes about 2 cups

Number Of Ingredients 9

1 shallot, finely chopped
1 Fresno chile or red jalapeño, finely chopped
3–4 garlic cloves, thinly sliced or finely chopped
½ cup red wine vinegar
1 tsp. kosher salt, plus more
½ cup finely chopped cilantro
¼ cup finely chopped flat-leaf parsley
2 Tbsp. finely chopped oregano
¾ cup extra-virgin olive oil

Steps:

  • Combine shallot, chile, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer ½ cup chimichurri to a small bowl; season with salt and reserve as sauce.
  • If using for beef, place meat in a glass, stainless-steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill at least 3 hours or up to overnight.
  • Remove meat from marinade, pat dry, and grill.
  • Spoon reserved chimichurri over grilled meat.

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