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Pork cutlets with chocolate-miso sauce
Dark and savoury hatcho miso balances out the bitter-sweetness of couverture chocolate to make a smooth, satisfying sauce for juicy pork cutlets.
Ingredients - for 1/2 persons
- 200g pork fillet
- 2 tbsp soft flour
- 1/2 (half) egg, beaten
- 1 cup dried breadcrumbs
- Vegetable oil, to fry
For the sauce:
- 30g Belgian couverture chocolate
- 2 tsp (12g) hatcho miso
- 1½ (half) tbsp bonito broth
Instructions
Prep time
10 min
Cook time
10 min
Total time
20
min
Serves
1 - 4
Step 1
Cut the fillet into 2cm-thick pieces, tap them gently to adjust the shape, and season with salt and pepper.
Step 2
Heat the oil to 170ºC in a small frying pan. Coat the fillet pieces in the flour, then the beaten egg, and finally the breadcrumbs then fry for 3 to 4 minutes until golden brown. Drain off the oil and wipe out the pan.
Step 3
Put the chocolate in a bowl or pan, and place over a pan of simmering water (or in a bain marie). Allow to melt, then add the hatcho miso and bonito broth and mix until smooth.
Step 4
Pour the sauce over the pork.
