Come On Up To The House

INGREDIENTS

• 1 1/2 cups panko breadcrumbs
• 1 cup regular breadcrumbs
• Kosher salt and ground black pepper
• 1 cup all-purpose flour
• 2 large eggs
• 1¼-pound pork tenderloin or thin pork chops, trimmed of silver skin and patted dry
• 4 slices prosciutto (about 2 ounces total)
• 12 tablespoons neutral oil, divided
• 4 ounces Parmesan cheese (without rind), shredded on the small holes of a box grater (2 cups)

INSTRUCTIONS

Stir ½ teaspoon pepper into breadcrumb mix.. In a second similar dish, stir the flour and 1 teaspoon pepper. In a third dish, beat the eggs with a fork.

Pound pork slices thin. Season both sides of each cutlet with pepper, then lay a prosciutto slice on each cutlet. Re-cover with plastic wrap and gently pound so the prosciutto adheres.

One at a time, dredge the cutlets in the flour, turning to coat and shaking off any excess, then dip in the egg and, finally, coat with the panko, pressing so it adheres. Set the cutlets on a large plate.

Refrigerate uncovered for 15 minutes. Set a wire rack in a rimmed baking sheet and place near the stovetop.

In a 12-inch nonstick skillet over medium-high, heat 6 tablespoons of oil until barely smoking. Add 2 cutlets and cook until golden, 1 to 2 minutes. Using tongs, flip and cook until the second sides are golden, about 1 minute. Transfer to the prepared rack. Repeat with the remaining 6 tablespoons oil and remaining cutlets. Wipe out the skillet and set aside.

Evenly sprinkle the cutlets with the Parmesan. Bake at 350^oF until cheese is melted

Ingredients
Pork
1 lb ground pork
100grams preserved vegetables (ya cai)
4 tbsp Shaoxing wine
2 tbsp soy sauce
4 tsp dark soy sauce

Sauce
4 tsp black vinegar
4 tsp soy sauce
3 tbsp spicy chili crisp (black bean chili sauce for milder noodles)
2 tsp sesame oil
2 tsp tahini

4 bundles Sichuan Noodles (about 12 oz)
Chives or green onions

Start with the sauce. Just mix ingredients together and set aside.

Heat about 2 tsp cooking oil in a wok over medium-high heat. Stir fry the pork until cooked, no pink left. Pork should be in small bits. Add the ya cai and stir fry for one more minute. Add the Shaoxing wine and the two soy sauces to the pork mixture. Stir fry until the liquid is almost gone.

Bring a pot to boil for the noodles. Add noodles to boiling water and cook for 3 – 4 minutes, stirring often, until almost tender. Drain. Toss with oil to prevent sticking.

Create the bowls. Spoon 3 tbsp of sauce into each bowl. Top with noodles and meat. Divide noodles evenly among the prepared bowls. Top with green onions and serve. Leave each diner to stir their noodles and sauce together.

Served with vegetables on the side. Spinach, shredded carrots, peanuts, diced tofu, cucumbers just some examples of what we served with the noodles.