Deadhorse Hill’s Pork Katsu (Cutlets) with Curried Squash Sauce
Don’t let the ingredients intimidate you: This pork cutlets dish is very easy, and fast enough to make on a weeknight.
Deadhorse Hill’s Pork Katsu (Cutlets) with Curried Squash Sauce
Photo Credit : Adam Detour | Food Styling: Catrine Kelty | Prop Styling: Darcy Hammer/Anchor ArtistsLike German schnitzel, Japanese katsu are breaded cutlets. However, these are coated with panko bread crumbs, which lend an incomparable crunch. Don’t let the long-ish list of ingredients intimidate you: This dish is very easy, and fast enough to make on a weeknight. Chef Jared Forman of Deadhorse Hill in Worcester, Massachusetts, serves the cutlets with a simple, flavor-packed curried squash sauce whose richness was punctuated with vinegar from American Vinegar Works, an award-winning shop run by Rodrigo Vargasjust across town. To make the pretty scallion garnish, slice the green parts very thinly, then plunge into ice water until they curl.
Watch for Deadhorse Hill on an upcoming season 7 episode of Weekends with Yankee
Yield:
6 servingsFor the pork cutlets
Ingredients
2 pounds boneless pork loin, cut crosswise into 6 equal portions
2 teaspoons kosher salt
¹⁄3 cup all-purpose flour
1 large egg
2 tablespoons water
2 cups panko bread crumbs
2 cups vegetable oil, plus more as needed
Instructions
Preheat oven to 400°F and line a rimmed baking sheet with parchment paper or foil. Rub the cut side of the squash with 1 tablespoon oil and sprinkle with 2 teaspoons salt. Set squash, cut side down, on the prepared baking sheet and bake until tender, about 40 minutes, then remove from oven, peel, and set aside.
Now, prepare the pork: Pound each cutlet out to a ¼ -inch thickness. Use 2 teaspoons salt to evenly salt the cutlets on both sides.
Put the flour in one shallow bowl. Put the egg and water in a second shallow bowl and whisk together. Finally, put the bread crumbs in a third bowl. Bread each cutlet by coating both sides with flour, then the egg wash, then the bread crumbs. Firmly press the breadcrumbs into the cutlets to coat as well as possible. Arrange the breaded cutlets on a baking sheet.
Set a wire rack over a rimmed baking sheet and put in the oven, which will still be warm from roasting the squash.
Pour the oil into a large skillet over medium-high heat and bring the temperature to about 350°F. (While you’re frying, adjust the heat as needed to roughly maintain this temperature.) Fry the cutlets one at a time, until nicely browned on both sides, 2 to 3 minutes per side. Keep the finished cutlets warm on the wire rack in the oven.
For the sauce
Ingredients
3/4 pound kabocha or honeynut squash, not peeled, halved lengthwise and seeded
1 tablespoon plus 2 tablespoons vegetable oil
2 teaspoons plus 2 teaspoons kosher salt
2–3 tablespoons cider vinegar
1 tablespoon curry powder
¾–1½ cups water
Cooked rice or mashed potatoes, for serving
Sliced scallions, for garnish
Instructions
Next, make the sauce: In a blender, puree the roasted squash, 2 tablespoons oil, 2 tablespoons vinegar, curry powder, and 3/4 cup water. Blend until very smooth, adding more water as needed to achieve a pourable texture. Taste the sauce and add vinegar and salt as needed. To serve, slice the cutlets into strips and lay over rice or mashed potatoes. Spoon the sauce over all, then top with sliced scallions.
