6HWbNHN-show-poster2x3-c7tgE2Y.png

Artbound

Start watching
MJ250sC-show-poster2x3-Bflky7i.png

Tending Nature

Start watching
Southland Sessions

Southland Sessions

Start watching
HvlSxHY-show-poster2x3-4ik43uV.png

Earth Focus

Start watching
5LQmQJY-show-poster2x3-MRWBpAK.jpg

Reporter Roundup

Start watching
City Rising

City Rising

Start watching
Lost LA

Lost LA

Start watching
Member
Your donation supports our high-quality, inspiring and commercial-free programming.
Support Icon
Learn about the many ways to support KCET.
Support Icon
Contact our Leadership, Advancement, Membership and Special Events teams.

Cooking from the World Pantry: Panko

Support Provided By
Tonkatsu: Fried Pork Cutlet
Photo by: Maria Zizka

Summer’s end is drawing near. You wouldn’t know it from the higher than average temperatures across the country, but Labor Day is indeed right around the corner, followed shortly by the autumnal equinox. Soon enough, we will be craving long-cooked stews, braises, and apple pies. Now’s the time to get our fill of summer foods.

There’s no need to turn your oven on. Save it for the coming months when the heat it gives off will be welcomed. Instead, turn your attention to frying, a technique that many home cooks shy away from because it seems too messy, dangerous, difficult, or all of the above. I promise, it really doesn’t have to be. With a little preparation and the right tools, frying foods at home can actually be quick and easy.

First, you’ll need a heavy pan to help maintain a steady oil temperature and a kitchen thermometer to accurately measure that temperature. You won’t need buckets of oil—just enough so that the ingredient you are frying can float comfortably. For a thin, pounded cutlet of meat, one inch of oil usually does it.

Are you starting to think about which ingredient you might like to fry? Good. There are many options: breaded shrimp, chicken legs, thinly sliced vegetables, onion rings, and much more. For all of these ingredients, your goal is a crisp, crunchy exterior. To achieve such a crust, look to the Japanese breadcrumbs known as panko. They have been embraced by cooks for many years and are widely available in grocery stores.

Panko is made from yeast-risen, high protein wheat bread that is baked in an unusual way. After kneading and shaping, the dough is placed between metal plates and cooked by electrical current, not heat. The resulting loaves have no crusts. The bread is then ground into airy, jagged slivers that resemble the tiny pieces at the bottom of a bag of potato chips. Panko is remarkably crunchy and doesn’t seem to absorb as much oil as regular breadcrumbs, making it ideal for frying.

Dredge your ingredient of choice in flour, dip in beaten egg, then coat with panko. It takes only a few minutes to fry in hot oil, and you’ll be rewarded with a summer dinner that doesn’t require turning on the oven.

Fried Pork Cutlet (Tonkatsu)

If you don’t eat pork, you can make chicken-katsu using pounded boneless chicken. For vegetarians, the cap of a large portabella mushroom or several smaller shiitake mushrooms would work just as well.

Serves 4

½ cup all-purpose flour
1 large egg
1 cup panko
4 boneless pork loin chops, pounded ½ inch thick
Vegetable oil, for frying
½ small head green cabbage, very thinly sliced
1 lemon, cut into 4 wedges
Salt and freshly ground black pepper

On a large plate, toss together the flour and ½ teaspoon of salt. In a pie dish, whisk the egg. Spread the panko across another plate.

Using the tip of a knife, make small, shallow cuts all over the pork. Season the meat with salt and pepper on both sides.

Working with one pork cutlet at a time, dredge the pork in the flour mixture, shaking off any excess, then dip it in the beaten egg, and then roll it in the panko, pressing to help the panko adhere.

Heat about 1 inch of oil in a heavy pan to 350°F. Carefully place 2 cutlets into the hot oil and cook, turning once or twice, until golden brown and cooked through, 4 to 5 minutes. Transfer the pork to a wire rack (or a plate lined with paper) and let cool for a minute. Repeat with the remaining cutlets.

Slice the tonkatsu into 1-inch-wide strips. Serve with the sliced cabbage and lemon wedges.

Support Provided By
Read More
Close-up view of cherry blossoms in Little Tokyo.

Where to Find the Most Beautiful Blooming Trees in the L.A. Area

While L.A. may be more closely associated with palm trees lining its sidewalks and streets, this sprawling city and its surrounding municipalities is actually a horticultural delight of varied treescapes. Here are seven spots to get a glimpse of great blossoms.
A cup of ginjo sake paired with Tsubaki's kanpachi sashimi

Sake 101 Taught by Courtney Kaplan of Tsubaki and Ototo

Sake has existed for thousands of years. To help introduce and better understand this storied beverage, we turn to Courtney Kaplan, sommelier, sake aficionado and co-owner of restaurants Tsubaki and Ototo in Los Angeles.
An image of the French district in downtown Los Angeles. The image shows Aliso Street in downtown Los Angeles, California, with signs labeling buildings "Griffins Transfer and Storage Co." and "Cafe des Alpes" next to "Eden Hotel," which are located on opposite corners of Aliso and Alameda Streets. A Pacific Electric streetcar sign reads "Sierra Madre" and automobiles and horse-drawn wagons are seen in the dirt road.

What Cinco de Mayo Has to do with the French in Early L.A.

Cinco de Mayo is often celebrated wrongly as Mexican Independence Day, but a dig into the historical landscape of Los Angeles in the early 19th century reveals a complex relationship of French émigrés with a Mexican Los Angeles.