Crispy pork tonkatsu with Japanese curry and rice

Prep: 30 minutes Cook: 10 minutes Makes: 4 servings

I put a fork into each bowl to use for the three-stage dredging method to coat the pork slices evenly with minimal mess.

1 pork tenderloin, about 1 1⁄4 pounds

¼ cup flour

¼ teaspoon salt

2 large eggs

1½ cups panko (Japanese-style breadcrumbs)

Peanut or expeller-pressed canola oil or safflower oil, for frying

3to4 cups Japanese-style curry, see recipe, heated until hot

3 cups cooked rice

Sesame seeds

Cilantro sprigs

1. Place pork tenderloin on cutting board. Working on the diagonal and using a very sharp knife, slice the tenderloin into ¼-inch thick slices. You’ll have about 20 slices.

2. Set a baking rack over a baking sheet. Mix flour and salt in a shallow plate. Mix eggs with 1 tablespoon water in a pie plate. Put panko crumbs into another shallow dish or pie plate. Using a fork, lightly dredge a pork slice on both sides with flour mixture. Then, dip the slice into the beaten eggs to coat, letting excess egg drain back into the bowl. Then thoroughly dredge the slice in the panko crumbs to cover completely. Put the coated slice onto the prepared rack. Repeat to coat all the slices.

3. Let pork stand about 20 minutes, or, refrigerate uncovered up to several hours. 4. Just before serving, heat ¼ inch of oil in a large cast-iron or nonstick skillet over medium heat. When the oil is hot enough to make the edge of a pork slice sizzle fiercely, add pork slices in a single uncrowded layer. (Work in batches if necessary.) Cook over medium heat (do not let the oil smoke) until nicely golden on the bottom, about 2 minutes. Turn the pork and fry the second side until golden, about 1 minute more. Transfer to a paper towel-lined baking sheet. Serve right away or pop them into a 200-degree oven to keep warm while you fry the rest. Add more oil to the pan if needed to keep the ¼-inch oil level.

5. To serve, pile some rice onto each plate. Lay a few pork slices on the rice. Spoon a generous ladleful of the curry around the pork and rice. Serve garnished with sesame seeds and cilantro.

Oven-baked cutlets: Use 1 ½ pounds boneless extra-thin top loin pork chops or cutlets. Coat with flour, eggs and crumbs as directed. Place on an oiled baking sheet. Spray with oil or nonstick coating. Bake at 400 degrees on convection or 425 degrees on conventional oven until crisp, about 15 minutes.

Nutrition information per serving: 793 calories, 41 g fat, 11 g saturated fat, 185 mg cholesterol, 67 g carbohydrates, 4 g sugar, 39 g protein, 383 mg sodium, 4 g fiber