Recipe: Herb-Crusted Tonkatsu with Lemon Aioli and Roasted VegetablesDescription: A delicious Japanese-inspired dish featuring crispy pork cutlets with a herbaceous crust, complemented by a zesty lemon aioli and a side of roasted vegetables.Serves: 4 people Total Time: 50Difficulty: Easy to follow Ingredients needed: 4 pieces pork cutlets, 1 cup panko breadcrumbs, 2 tablespoon parsley, 1 tablespoon thyme, 1 tablespoon rosemary, 0.5 cup all-purpose flour, 2 large eggs, 2 tablespoon olive oil, 200 g baby potatoes, 200 g baby carrots, 100 g asparagus, 0.5 cup mayonnaise, 2 tablespoon lemon juice, 1 clove garlic, 1 teaspoon salt, 0.5 teaspoon black pepperInstructions: Preheat the oven to 200°C (392°F). Line a baking sheet with parchment paper. In a shallow dish, combine panko breadcrumbs, parsley, thyme, and rosemary. Season the pork cutlets with salt and black pepper. Dredge each cutlet in flour, dip in beaten eggs, then coat with the herb-panko mixture, pressing to adhere. Place the coated pork cutlets on a separate baking sheet. Drizzle with olive oil. Toss the baby potatoes, baby carrots, and asparagus with olive oil, salt, and black pepper. Spread them on the lined baking sheet. Bake the vegetables in the oven for 25-30 minutes, or until tender. In the last 15 minutes, add the tray with pork cutlets and bake until golden brown and crispy. While the pork and vegetables are baking, prepare the lemon aioli. In a small bowl, mix mayonnaise, lemon juice, minced garlic, and a pinch of salt. Serve the herb-crusted tonkatsu with lemon aioli and roasted vegetables.Perfect for: Meal planning, weekly preparation, home cooking Tags: Japanese, Pork, Main CourseThis Herb-Crusted Tonkatsu with Lemon Aioli and Roasted Vegetables recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 50 minutes. Great for weekly meal prep and family dinners.