“Easy Weeknight Meals” Week 8 Winner!
It is time for our final weekly winner in the “Easy Weeknight Meals” contest! A huge congrats to Annie Begg! This creative foodie not only won week 8 of the contest, she is also a blogger. Check out “The Hungry Yuppies” when you get a chance. She describes it as, “The kitchen adventures of a working girl and boy who refuse to limit themselves to take-out menus and microwaves.”
Tell all of us how you came up with your winning dish!
“One night I was planning on making pork Milanese, because I hadn’t made it in a really long time and wanted to try it again. When I saw that I only had panko breadcrumbs, it gave me the idea to put an Asian twist on it. Lately I’ve been inspired by Korean food so I always have soy sauce, rice wine vinegar and panko breadcrumbs on hand. This is actually the first time I ever entered a recipe contest! My friends always joke that I should go on one of those cooking shows like Top Chef, and one day I just started searching cooking and recipe contests and found this one!”
Why do you think this recipe stood out to the judges? What advice would you have for others who enter the “Easy Weeknight Meals” Contest?
“I think this recipe is really fun and an unexpected use of the protein. It’s also versitile-you can swap out the pork for chicken, or use the sauce on a grilled steak. My advice would be to have fun and try new flavors and ingredients. Just because it’s a weeknight meal, doesn’t mean it has to be boring.”
Do you have any fun plans for the prize money?
“I am actually going on vacation in Central America in a month, so maybe I’ll put the money towards an exciting excursion!”
So fun! I think it is time to try this exciting dish…
Thin pork cutlets are breaded, then fried until golden brown, and served with a spicy Asian inspired sauce.
- 4 pork cutlets
- 2 eggs, beaten
- Panko bread crumbs
- Salt and pepper
- 1/4 cup vegetable oil
- 2 cloves of garlic, minced
- 1 tbsp minced ginger
- 1/4 cup soy sauce
- 1/4 cup rice wine vinegar
- 1 tbsp honey
- 1 tbsp hot sesame oil
- 1/2 lime, juiced
- Green onions for garnish
Place the cutlets between sheets of plastic wrap and pound until desired thickness (about 1/4-1/2 inch). Pat dry, then season both sides with salt and pepper. Dredge each cutlet in flour, shaking off the excess. Dip in egg, letting the excess drip off, then coat in bread crumbs. Let rest on a baking sheet for 5 minutes while the pan heats up. Heat vegetable oil in a large pan or dutch oven. When the oil begins to shimmer, cook cutlets in batches until golden brown (about 3 minutes per side, depending on thickness). Drain on paper towels. In the same pan add the garlic and ginger and saute for 1 min. Add the soy sauce, rice wine vinegar, honey, and sesame oil. Bring to a simmer, then add the lime juice. Drizzle sauce over the cutlets, or serve on the side for dipping. Top with the green onions for garnish. Serve with roasted or stir-fried vegetables.
Number of Servings: 4
Notes: For a milder flavor, use plain sesame oil instead.