Basil Pesto Linguine with Crunchy Pork Cutlet

Non-bento post today :-). I had thought about making another fusion pasta for some time, especially after my Spaghetti Aglio Olio with Spicy Ebi Fry was very well-received by my husband (and me:-)).

Here is the recipe:

Crunchy Pork Cutlet (Tonkatsu) - serves 2

• 2 pork fillets
  
• 1 cup panko (Japanese bread crumbs)
  
• 1/4 cup flour
• 1 egg, beaten
• 1 tablespoon oyster sauce
• Salt and pepper to taste
  

Instructions

• Set the eggs, flour and bread crumbs in three different shallow bowls.
• Add oyster sauce, salt and pepper to the egg bowl and mix well.
• One at a time, dredge pork filet in the flour, then dip in the egg mixture and coat with the bread crumbs.
  
• Repeat step 3 one more time (optional).
• Deep-fry the pork cutlets until golden brown.

Basil Pesto Linguine - serves 2

• 200 grams linguine, cooked to al dente
  
• 1/4 cup olive oil
• 2 seeded bird's eye chilies, sliced thinly
• 4 cloves garlic, sliced thinly
• 2 tablespoons store-bought (or fresh) basil pesto
• 15 olives, sliced
• 2 green peppers, seeded and sliced
• 4 sun-dried tomatoes in oil, drained and chopped
  
• 1 tablespoon soy sauce
  
• Salt, sugar and black pepper to taste
• Grated Parmesan cheese

Instructions

• Combine olive oil, garlic and chili in a skillet and cook under low heat for 8 - 10 minutes. The garlic should be golden brown and not burned.
• Toss in the cooked linguine, basil pesto, olives, green peppers, sun-dried tomatoes, soy sauce, salt, sugar and pepper and mix thoroughly that the pasta is well coated with the oil.
• Sprinkle with Parmesan cheese.
• Serve with pork cutlet, fried sunny-side up, cherry tomatoes and cheese flowers.
• NOTE: I also added spicy mayo and julienned carrot and cabbage salad to eat together with the pork cutlet - this combo definitely made the pork cutlet taste yummier.