Panko-powered pork rolls: Simple Asian recipe for crispy delight

When I prepare Asian cutlets, the aroma instantly draws everyone to the kitchen. And it’s not the spices from the Far East. I make these crispy rolls using simple ingredients—the secret lies in the breading.

Asian cutlets are made by wrapping slices of pork loin, seasoning them, and frying them in a crispy breading. Recipes from far-off Asia are often too complicated for us, mainly because they require using various ingredients that are hard to find in our climate. This time, however, we have something entirely different for you. Preparing these cutlets won't cause you any problems.

They are so crispy that every bite can be heard through thick walls. They are juicy and tender, and the pleasant aroma of garlic lightly grazes the nostrils and makes the salivary glands work at full speed. These Asian cutlets are not much different from our traditional pork chops—the secret lies in the breading.

Instead of classic Polish breadcrumbs, choose the Japanese version, known as panko. Coarsely ground bread pieces give more satisfaction during eating, creating a highly crispy crust. And when it comes to spices, you don't need to run to a world cuisine store. A bit of garlic and ground paprika is enough to make these Asian cutlets delightful in taste.

Ingredients:

• 1 lb pork loin (boneless)
• 3.5 oz panko
• 2 eggs + a bit of milk
• 2 cloves of garlic
• 1/2 teaspoon ground paprika (hot or sweet)
• salt, pepper
• oil for frying

Preparation:

1. Cut the pork loin into thin slices (approx. 0.4 inches). Then, gently pound them with a meat tenderizer.
2. Rub the meat with garlic pressed through a garlic press, salt, pepper, and ground paprika.
3. Roll the cutlets into rolls. First, dip the prepared rolls in egg mixed with milk, then coat them in panko.
4. Fry immediately in hot oil on all sides until brown (over medium heat).
5. Serve with a crispy Asian-style salad and rice.