{"id":30975,"date":"2014-02-22T15:36:30","date_gmt":"2014-02-22T20:36:30","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=30975"},"modified":"2014-02-23T10:19:52","modified_gmt":"2014-02-23T15:19:52","slug":"panko-crusted-pork-cutlet%e3%83%96%e3%83%a9%e3%83%83%e3%82%af%e3%83%9a%e3%83%83%e3%83%91%e3%83%bc%e3%81%a8%e3%82%93%e3%81%8b%e3%81%a4","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=30975&lang=en","title":{"rendered":"Panko Crusted Black Pepper Pork Cutlets
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\"11\"<\/a><\/p>\n

Panko Crusted Black Pepper Pork Cutlets<\/strong><\/p>\n

Panko crusted pork cutlet is known as “ton-katsu” in Japan. In Japanese “ton” means pork and “katsu” means “cutlet”. Since “katsu” also means victory or winning in Japanese, ton-katsu is often prepared for athletes the night before their big games. I wonder if any Japanese athletes had a chance to have ton-katsu or something similar in Russia before their Olympic performance. I’ve been enjoying watching this winter Olympics. I’m rooting for both the US and Japan. It was hard to watch Ms. Asada (Japanese figure skater) fall on the ice or the US women’s hockey team lose to Canada at the last minute… There have been many great winnings too, but those bitter moments stay with me longer for some reason. I like sprinkling freshly ground black pepper generously before serving. <\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Panko Crusted Black Pepper Pork Cutlets Panko crusted pork cutlet is known as “ton-katsu” in Japan. In Japanese “ton” means pork and “katsu” means “cutlet”. Since “katsu” also means victory or winning in Japanese, ton-katsu is often prepared for athletes the night before their big games. I wonder if any Japanese athletes had a chance […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,7],"tags":[],"class_list":["post-30975","post","type-post","status-publish","format-standard","hentry","category-meat","category-pork"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30975","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=30975"}],"version-history":[{"count":7,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30975\/revisions"}],"predecessor-version":[{"id":30983,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30975\/revisions\/30983"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=30975"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=30975"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=30975"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}