This dish is simple to make! Many cultures have their version of a fried breaded cutlet. This is the Japanese version.
Prep Time10 minsCook Time30 minsTotal Time40 mins
INGREDIENTS
1 pork loin, chopped into 1/2 inch slices.
1 ½ cups flour
4 eggs
1 ½ cups panko
salt, to taste
pepper, to taste
oil
DIRECTIONS
1Sprinkle the uncooked cutlets generously with salt and pepper.
2Coat the cutlet in flour. Flour prevents moisture from escaping which prevents the breading from falling off.
3After the flour dredging, dip it in the egg mixture. The egg mixture allows the panko to stick.
4Coat it in the panko batter.
5Deep fry in oil that is heated to 350 F. Either canola or vegetable should work fine. We use neutral oils like them because we don't want the flavor to be affected. Oils like olive oil also has a low smoke point which means it will overheat.
6Cook until golden brown. Once done, remove it from the oil and sprinkle it with salt. Serve with rice, of course. 🙂
Ingredients
1 pork loin, chopped into 1/2 inch slices.
1 ½ cups flour
4 eggs
1 ½ cups panko
salt, to taste
pepper, to taste
oil
Directions
1Sprinkle the uncooked cutlets generously with salt and pepper.
2Coat the cutlet in flour. Flour prevents moisture from escaping which prevents the breading from falling off.
3After the flour dredging, dip it in the egg mixture. The egg mixture allows the panko to stick.
4Coat it in the panko batter.
5Deep fry in oil that is heated to 350 F. Either canola or vegetable should work fine. We use neutral oils like them because we don't want the flavor to be affected. Oils like olive oil also has a low smoke point which means it will overheat.
6Cook until golden brown. Once done, remove it from the oil and sprinkle it with salt. Serve with rice, of course. 🙂
Fish Food