Pork Cutlets With Spicy Noodles

Pork Cutlets with Noodles
Christopher Baker
Serves 4
preparation
30
minutes
cooking
30
minutes

Ingredients

4
cups
low-sodium chicken broth
1
1 1/2-inch piece fresh ginger, peeled and sliced
1/2
pound
udon noodles
1/2
pound
shiitake mushrooms, stems discarded and caps sliced
1
red jalapeño pepper, sliced
4
thin pork cutlets (about 3⁄4 pound total)
kosher salt and black pepper
1/4
cup
all-purpose flour
1
large egg, beaten
3/4
cup
panko bread crumbs
2
tablespoons
canola oil
2
scallions, sliced

Directions

  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.
Kate Merker and Sara Quessenberry
September 2010

Nutritional Information

  • Per Serving
  • Calories 494
  • Fat 15 g
  • Sat Fat 3 g
  • Cholesterol 100 mg
  • Sodium 531 mg
  • Protein 35 g
  • Carbohydrate 53 g
  • Sugar 4 g
  • Fiber 4 g
  • Iron 4 mg
  • Calcium 46 mg
What does this mean? See Nutrition 101.