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Editor’s note: The theme of Gohan Lab is to help people make simple, tasty “gohan” (meals). We ll respond to our readers’ requests regarding recipes in four parts starting this week. A 75-year-old resident of Tokyo’s Itabashi Ward wrote to us requesting a recipe for “Milanese-style fried tenderloin cutlet.” She said she came to like it after having it for lunch at an Italian restaurant and wished to make it herself. In Italy, the usual ingredient for the dish is veal, which is prepared thin, and as large as or larger than the plate. After discussing with chef Kuniaki Arima ways to make a recipe that would suit home cooking in Japan, we chose to make it with pork tenderloin, which, like veal, is tender and has little fat.

Passoa passoMasahiro godaAsahi shimbunKuniaki arimaJapan society of cookery scienceAsahi shimbun gohan labOchanomizu universityGohan labItabashi wardMidori kasaiJapan societyமசாஹிரோ கோடாஆசாஹி ஶிஂபந்ஜப்பான் சமூகம் ஆஃப் சமையல் அறிவியல்ஆசாஹி ஶிஂபந் கோஹன் ஆய்வகம்கோஹன் ஆய்வகம்