Serves 2
20 Minutes
Mis En Plas:
Plastic wrap
Toaster
Frying pan
Meat mallet
Microplane
Ingredients:
¼ lb. pork tenderloin
¼ C. panko (Japanese breadcrumbs)
¼ C. all purpose flour
3 eggs
2 English muffins
10 fresh asparagus spears
3 T. soy sauce
2 t. sesame oil
¼ C. hoisin sauce
Juice and zest of 1 lemon
Canola/vegetable oil for frying
Salt and pepper
Slice the pork into 2 medallions. Place the pork between 2 sheets of plastic wrap and pound thin with the mallet. Crack and beat one egg into a bowl. Combine panko and flour with 1 tablespoon of kosher salt and a few grinds of black pepper. Dip a piece of the pork into the egg and then dredge in the flour and panko mixture, shake off excess breading and then repeat for the remaining pork. Heat ½ cup of canola or vegetable oil in a frying pan until oil ripples. Add the pork and fry each side until golden brown (about 2 minutes per side), remove and allow them to drain on a paper towel.
Clean out frying pan and add the asparagus, a tablespoon of salt and enough water to coat and put on a burner on high.
Juice and zest one lemon into a bowl. Add hoisin sauce, soy sauce, sesame oil and whisk together. Check for seasoning and adjust flavors to taste.
Remove asparagus when fork tender and set aside. Toast the English muffins.
Add a small amount of oil to the pan and fry the remaining two eggs to your liking.
On each English muffin, place a fried egg, the fried pork cutlet, 5 asparagus spears and then add as much sauce as you like (1 or 2 tablespoons would be fine). Garnish with lemon.
