Pork Cutlets With Spicy Noodles

pork-cutlets-noodles
Photo by Christopher Baker
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 494 calories
    • 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

Ingredients

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