Broccoli rabe and pork cutlet sandwich (or a cheesesteak) in Philadelphia
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Maybe with some fried fish, or pork cutlet, or beef stew?
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But, in South Korea you can also order a pork cutlet, bulgogi bake, abalone porridge, and blueberry yogurt smoothie.
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In addition to Costco classics, you can also order a pork cutlet, bulgogi bake, abalone porridge, or a blueberry yogurt smoothie.
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I get fideuà (the Catalan version of paella, but with noodles instead of rice), pork cutlet with vegetables, and a baked apple.
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Expect a line outside Maruwa, a no-frills restaurant specializing in tonkatsu (fried pork cutlet), where regulars eagerly queue before opening time.
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It can buy one bowl of rice with pork cutlet with miso sauce on top, a specialty of Nagoya, near the Toyota headquarters.
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Breaded and fried, it reminded me of tonkatsu, a Japanese pork cutlet typically served with a sweet-savory plum sauce and shredded cabbage.
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The foundation of the dish is tonkatsu, a deep-fried breaded pork cutlet that became popular in Japan by the early 20th century.
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Others hoped for the return of a curry, rice and fried pork cutlet dish that graced McDonald's Japanese lunch menus in the 1990s.
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Come early for katsu sando, a deep-fried Berkshire pork cutlet, prickly with panko, sandwiched between slices of shokupan (Pullman-style bread enriched with milk).
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Lifting the lids, he presented six dishes: rabbit in mustard sauce, paprika chicken, pork schnitzel, beef in red wine, goulash and a Serbian pork cutlet with seasonal vegetables.
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Since 1952, it has been serving a staple of the Iowa culinary landscape: the King Tenderloin, a deep-fried, pounded-thin pork cutlet that sprawls far beyond its hamburger bun.
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Toss roasted cauliflower with yogurt, dried cherries and pecans, or purée it with white wine and onion to make a base for a pork cutlet or salmon with orange zest.
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On my most recent visit there, a wine-braised pork cutlet with haricots verts and a gratin dauphinois set me back 8 euros; a half-carafe of the house red cost a few more.
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The most popular ones have meet-and-greets at food festivals, compete on reality shows, release their own line of products (from frozen pork cutlet rolls to packs of braised beef) or go on to open restaurants.
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Other times, they don't push quite hard enough, and it's hard to tell Café Altro Paradiso apart from the hordes of other restaurants where you can have cheese and salami followed by a so-so pork cutlet.
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"I think that's why a lot of us come here," Ms. Doh said of her Korean-American tablemates, who were finishing off a deep-fried pork cutlet called donkatsu and a pot of kimchi jjigae, a quintessential Korean stew.
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A Japanese rice bowl capped with golden slices of pork cutlet, held together with barely cooked eggs and translucent onions — textures exaggerated, colors saturated, aromas made visible — occasionally twinkling in soft focus, as if seen through a Vaseline-greased lens.
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That means a pork cutlet served in Toronto may have started out as a piglet on an Ontario farm before being exported to the United States, and then reimported as meat, said Cullen Hendrix, an associate professor at the University of Denver.
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The hearing will break for lunch, and witnesses will have the option of making their own plans, which could include a meal at the guest dining room that will serve cheese donkatsu (fried pork cutlet) or a fish cake dish, for 9,000 won ($7.70).
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Regular menu items include supremely fresh mackerel sashimi, fried filleted tobiuo (flying fish) and prawns, as well as a set lunch consisting of tonkatsu — a fried pork cutlet and popular Japanese comfort food — served with miso soup, rice and chawanmushi, a creamy, savory steamed egg custard.
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There's no English menu, but asking for tonkatsu will get you a set meal with hot tea, miso soup, Japanese pickles, rice, raw shredded cabbage and a tender pork cutlet coated in flaky panko and deep fried à la minute until the crust is perfectly golden brown.
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Wailana was famous for its salad bar featuring broccoli slaw, sliced canned beets, kimchi, Jell-O, diced tomatoes and onions in vinaigrette, three-bean salad, pasta salad, and five kinds of dressing, available every day from 11 AM to 11 PM, often as a side to entrees like "beef stew casserole," breaded pork cutlet, beef liver, Salisbury steak, and "Moby Dick" fish and chips.
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Tonkatsu pork cutlet Tonkatsu is a breaded, deep- fried pork cutlet.
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Kang's Kitchen is held in Hallym, Jeju Island, and pork cutlet is served to the guests of 10 teams selected through lottery.
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Kang's Kitchen is a spin-off of Na's other program New Journey to the West, which features the cast running a pork cutlet restaurant on Jeju Island.
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Katsudon and miso soup thumb Restaurant location is a popular Japanese food, a bowl of rice topped with a deep-fried pork cutlet, egg, vegetables, and condiments. The dish takes its name from the Japanese words tonkatsu (for pork cutlet) and donburi (for rice bowl dish). It has become a modern tradition for Japanese students to eat katsudon the night before taking a major test or school entrance exam. This is because "katsu" is a homophone of the verb 勝つ katsu, meaning "to win" or "to be victorious".
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Among other entrees similar to chicken Kiev, the aforementioned chicken Cordon Bleu with a cheese and ham filling instead of butter is particularly popular in the West. The recipe of Karađorđeva šnicla, a Serbian breaded veal or pork cutlet, was inspired by chicken Kiev.
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Tonkatsu is a similar, fried pork cutlet from Japanese cuisine. However, this dish is thicker than its European counterparts, and is widespread in both Japan and South Korea. In the Southern Cone, particularly in Argentina and Uruguay, a similar dish is milanesa. It is often served with french fries or mashed potatoes.
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Katsukarē is a Japanese dish consisting of a pork cutlet (tonkatsu) served with a portion of Japanese rice and curry. It is served on a large plate and is typically eaten using a spoon or fork. The cutlet is usually precut into strips, eliminating the need for a knife. Generally eaten as a main course, the dish can be accompanied with water or miso soup.
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Frankfurter Kranz Typical for Hessen are Frankfurter Rippchen, a spiked pork cutlet, which is often served with sauerkraut and mashed potatoes. Also from Hessen comes the Frankfurt green sauce ("Grüne Sauce"). It is a cold sauce based on sour cream with the local herbs borage, chervil, cress, parsley, pimpinelle, sorrel and chives. The start of the season is traditionally Maundy Thursday ("Gründonnerstag"; which means "green Thursday" in German).
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Tonkatsu, Japanese breaded deep fried pork cutlet. Pork is popular throughout eastern Asia and the Pacific, where whole roast pig is a popular item in Pacific Island cuisine. It is consumed in a great many ways and highly esteemed in Chinese cuisine. Currently China is the world's largest pork consumer, with pork consumption expected to total 53 million tons in 2012, which accounts for more than half of global pork consumption.
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In northern and eastern Japan including Tokyo, pork is the most popular meat for curry. Beef is more common in western Japan, including Osaka, and in Okinawa, chicken is favoured.The Curry Rice Research (in Japanese) Curry seasoning is commonly sold in the form of a condensed brick, similar to a bouillon cube, which dissolves in the mixture of meat and vegetables. Sometimes the curry-rice is topped with breaded pork cutlet (tonkatsu); this is called "katsukarē".
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There are many local pubs (izakaya) and cafes that serve Okinawan cuisine and dishes, such as gōyā chanpurū (bitter melon stir fry), fu chanpurū (wheat gluten chanpurū), and tonkatsu (tenderized, breaded, fried pork cutlet). Okinawan soba is the signature dish and consists of wheat noodles served hot in a soup, usually with pork (rib or pork belly). This contrasts with the mainland soba, which is buckwheat noodles. Rafute, which is braised pork belly, is another popular Okinawan dish.
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Tonkatsu pork with tonkatsu sauce on the side Tonkatsu sauce is a thick sauce served with tonkatsu, the Japanese pork cutlet. It is a thick (viscosity over 2.0 pascal-second, per JAS standard) Japanese Worcestershire-type sauce. As with most Japanese Worcestershire sauces, it is vegetarian and similar to a brown sauce, with tomatoes, prunes, dates, apples, lemon juice, carrots, onions, and celery among its ingredients. The first tonkatsu sauce was made in 1948 by Oliver Sauce Co., Ltd.
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She is still very happy to have him in her life, since she had been living alone with her pet piglet Tonkatsu (lit. "breaded pork cutlet") due to Suzuran's disappearance. :Suzu loves sweets to the point where she can be easily bribed with them, especially with the special "Mame Daifuku" treats made by Ayane's and Machi's mother. Suzu is one of the best players of shogi and other strategy games on the island, to the point that she could easily beat Ikuto.
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A plate of volga rice Volga rice (sometimes boruga rice) is a fried rice dish popular in Echizen, Fukui Prefecture, Japan. Sometimes classed as one of the Three Delicacies of Echizen alongside oroshi soba and ekimae chuka soba, it is a variant of omurice made of a base of fried rice which is then topped with an omelet and crumbled pork cutlet; the whole is then covered in rich sauce. Several theories exist about the origins of the dish's name, but they remain unknown.
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Cured pork cutlet with sauerkraut, mashed potato and mustard (Frankfurter) Rippchen mit Kraut (hot cured cutlet with sauerkraut) is a traditional dish served in and around Frankfurt am Main, Germany. It consists of cured pork cutlets, slowly heated in sauerkraut or meat broth, and usually served with sauerkraut, mashed potatoes and yellow mustard. Apfelwein (German cider) is normally consumed alongside Rippchen. The Rippchen are similar in appearance and texture to Kassler, but slightly milder in flavour, since they are only cured, rather than smoked.
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Many South Korean fast food restaurant franchises specialize in gimbap and noodles. Among the chains are Gimbap Cheonguk (), Kobongmin Gimbabin (), Chungmu Gimbab Matjuk (), Teacher Kim (), Gimbap Nara (), Gimgane (), Gobong Gimbap (), Jongro Gimbap (), Rolling Rice, Gimbap King ( King), and Charles Sutbul Gimbap (). Some of these restaurants also serve other dishes, including dongaseu (pork cutlet), ramyeon (instant noodles), udong (thick noodle soup), naengmyeon (cold noodles), bibimbap, and stews such as kimchi- jjigae (kimchi stew), doenjang-jjigae (soybean paste stew), sundubu-jjigae (soft tofu stew), and omurice.
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The main course usually includes a serving of meat, such as roast, breaded pork cutlet, or chicken, with a coleslaw-like surówka , shredded root vegetables with lemon and sugar (carrot, celeriac, seared beetroot), sauerkraut or mizeria salad. The side dishes are usually boiled potatoes, rice or less commonly kasza. Meals often conclude with a dessert including makowiec, a poppy seed pastry, napoleonka cream pie or sernik cheesecake. Internationally, if a Polish culinary tradition is used in other cuisines it is referred to as à la polonaise, from French meaning 'Polish-style'.
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Breaded cutlet dishes are popular around the world. Katsu is the Japanese name for breaded cutlet and tonkatsu refers to pork cutlet. Breaded cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it. Breaded cutlet is known as schnitzel in German-speaking countries, cotoletta alla milanese in Italy, escalope in France, filete empanado in Spain, filete empanizado in Cuba, milanesa in Latin America, katsu in Japan and Korea, kotlet in Poland, and kotleta in post-Soviet countries.
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He first encounters Murata Genjirou (usually referred to as Ajiou-sama) in the first volume/episode of the series when the surly company head stops in on a whim. After impressing him with a super-thick katsudon (pork cutlet), Ajiou invites Youichi to the Ajiou Building where through a series of comical events he runs afoul of the head of Ajiou's Italian cooking department, Chef Marui. After winning a spaghetti battle against the chef, Youichi's reputation as a "genius boy cook" becomes more widespread. He spends the rest of the series in a succession of cooking battles brought about by circumstance, direct challenges, or tournaments.
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The addition of the leftover pork cutlet character Tonkatsu shifted the focus. Yokomizo said in 2015 that characters like Tonkatsu and Tapioca were inspired by a feeling of pity for that which is left over. In 2019 Yokomizo said that some parts of the books are based on her own experiences, like a scene where the characters are afraid of answering the phone. In 2019, The Japan Times described Sumikko Gurashi as being part of a trend which first began with the release of the San-X character Rilakkuma in 2003, where characters have more negative personality traits compared to earlier kawaii (cute) characters which were more cheerful or bland.
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The main course usually includes a serving of meat, such as roast, chicken, or kotlet schabowy (breaded pork cutlet), vegetables, side dishes and salads, including surówka – shredded root vegetables with lemon and sugar (carrot, celeriac, seared beetroot) or sauerkraut (, ). The side dishes are usually potatoes, rice or kasza (cereals). Meals conclude with a dessert such as sernik (cheesecake), makowiec (poppy seed pastry), or napoleonka (cream pie), and tea. The Polish national dishes are bigos ; pierogi ; kielbasa; kotlet schabowy breaded cutlet; gołąbki cabbage rolls; zrazy roulade; pieczeń roast ; sour cucumber soup (zupa ogórkowa, ); mushroom soup, (zupa grzybowa, quite different from the North American cream of mushroom); zupa pomidorowa tomato soup ; rosół variety of meat broth; żurek sour rye soup; flaki tripe soup; barszcz and chłodnik among others.
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He was nicknamed after his passion for the restaurant's croquettes. ; : :One of the old owner's oldest patrons, Lionel is a powerful lion demon warrior from the Demon Kingdom and the former leader of a raider gang who was captured by the half-elf hero Alexander and seemed destined to end his days as a gladiator slave. (In the manga, he was defeated by Alexander in exchange of all Lionel's riches; in the anime, he was betrayed by the Demon Lord because of his detrimental attitude.) He was spared this fate when the Nekoya door incidentally appeared right inside his holding cell. After having been strengthened by the food he was served there, he won his freedom in less than a year (a feat never before accomplished) and stayed on as a gladiator champion, ever since returning to partake in the Nekoya's pork cutlet rice bowl dish for the past twenty years.
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