Mexican Katsudon

Ingredients

While the original Japanese Katsudon features a bed of steamed rice topped with breaded pork cutlets and a savory sauce, our Mexican adaptation adds a touch of spice and incorporates traditional Mexican ingredients. The Mexican Katsudon replaces the traditional sauce with a zesty tomato-based salsa and the steamed rice is transformed into a flavorful Mexican rice bowl. We alse have the original recipe for Katsudon, so you can check it out.

• 4 pork cutlets (150g each) 4 pork cutlets (150g each)
• 1 cup (200g) breadcrumbs 1 cup (200g) breadcrumbs
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 2 eggs, beaten 2 eggs, beaten
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Vegetable oil, for frying Vegetable oil, for frying
• 2 cups (470ml) cooked Mexican rice 2 cups (470ml) cooked Mexican rice
• 1 cup (150g) diced tomatoes 1 cup (150g) diced tomatoes
• 1/2 cup (75g) diced onions 1/2 cup (75g) diced onions
• 1/4 cup (30g) diced bell peppers 1/4 cup (30g) diced bell peppers
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 jalapeno pepper, seeded and minced 1 jalapeno pepper, seeded and minced
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 tablespoon chopped fresh cilantro 1 tablespoon chopped fresh cilantro
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Pound the pork cutlets to an even thickness of about 1/2 inch.
2. 2.
   In separate bowls, place the flour, beaten eggs, and breadcrumbs.
3. 3.
   Season the pork cutlets with salt and pepper.
4. 4.
   Dredge each cutlet in flour, dip in beaten eggs, and coat with breadcrumbs.
5. 5.
   Heat vegetable oil in a large skillet over medium heat.
6. 6.
   Fry the breaded pork cutlets until golden brown and cooked through, about 3-4 minutes per side. Drain on paper towels.
7. 7.
   In a separate pan, sauté the diced tomatoes, onions, bell peppers, garlic, and jalapeno pepper until softened.
8. 8.
   Add the cooked Mexican rice to the pan and stir to combine with the vegetables.
9. 9.
   Season the rice mixture with lime juice, chopped cilantro, salt, and pepper.
10. 10.
    To serve, place a portion of the Mexican rice in a bowl and top with a crispy pork cutlet.
11. 11.
    Garnish with additional cilantro, if desired.

Treat your ingredients with care...

• Pork cutlets — Make sure to pound the pork cutlets to an even thickness for even cooking.
• Mexican rice — Use cooked rice that has been cooled to room temperature for best results.
• Jalapeno pepper — Adjust the amount of jalapeno pepper according to your desired level of spiciness.
• Lime juice — Freshly squeezed lime juice adds a bright and tangy flavor to the dish.
• Cilantro — If you're not a fan of cilantro, you can substitute it with fresh parsley.

Tips & Tricks

• For extra crispiness, double coat the pork cutlets by dipping them in beaten eggs and breadcrumbs twice.
• Serve the Mexican Katsudon with a side of pickled jalapenos for an added kick.
• If you prefer a milder flavor, remove the seeds from the jalapeno pepper before mincing.
• Customize the Mexican rice bowl by adding additional vegetables such as corn or black beans.
• Make sure to drain the fried pork cutlets on paper towels to remove excess oil.

Serving advice

Serve the Mexican Katsudon hot, garnished with fresh cilantro and a squeeze of lime juice for a burst of flavor.

Presentation advice

Arrange the crispy pork cutlet on top of the Mexican rice, allowing the vibrant colors of the diced tomatoes, onions, and bell peppers to peek through. Garnish with a sprig of fresh cilantro for an appealing presentation.