DIY by Design: This Recipe You Have To Try

I don't post recipes that often, but this one is a keeper. My husband is always looking for new recipes. He came across this one on his way to Sweden a few weeks ago while reading the New York Times on his nook.

This recipe brings pork to a whole new level.

It is a little labor intensive, but the end result is so worth the effort.

Pork Katsu with Pickled Cucumbers and Shiso

1/2 pound small Kirby cucumbers sliced into 1/4 inch thick rounds

1 teaspoon coarse kosher salt

1 1/4 teaspoons sugar

8 thin boneless pork medallions

2 eggs, lightly beaten

2 tablespoons Worcestershire

1 tablespoon tomato paste

2 cups panko crumbs

1/2 cup flour

Black pepper

Peanut or vegetable oil for frying

2 tablespoons sliced scallions

2 teaspoons rice wine vinegar

1 tablespoon minced shiso or basil (we couldn't find shiso in our supermarket but the basil worked fine)

1 teaspoon soy sauce

1 teaspoon toasted sesame oil

1. Toss the cucumbers with 1 teaspoon sale and 3/4 teaspoon sugar

2. Place each piece of pork between sheets of waxed paper and pound meat to 1/8 inch thickness

3. Place eggs in a large shallow bowl; whisk in the Worcestershire and tomato paste. Place the panko and flour in two separate shallow bowls.

4. Season cutlets with salt and pepper. Dip each cutlet in the flour (tap off excess), the egg mixture (tap off the excess), then dredge in panko crumbs.

5. Heat a large saute pan, pour in 1/8 inch of oil. Working in batches put cutlets in the skillet. Immediately shake and tile the pan so that the oil rolls over the pork in waves. Shake the pan occasionally until cutlets are golden on the bottom, about 3 minutes. Flip cutlets and shake pan again. Cook 2 to 3 minutes longer. Put pork on a paper towel-lined platter to drain.

6. Pat the cucumbers dry with paper towels. Toss with scallions, vinegar, shiso, soy sauce, sesame oil and 1/2 teaspoon sugar. Serve cutlets with pickled cucumbers.