Easy Cook Tonkatsu(Japanese Pork Cutlet)
Easily cook and enjoy crispy Japanese Pork Cutlet
- 2 slices Pork loin Roughly 150 g/slice
- a pinch of Salt & Pepper
- 1 Egg
- a proper amount of Cake flour
- a proper amount of Breadcrumbs
- a proper amount of Vegetable oil
Make cuts in the sinews of the pork, and pat with a meat mallet to shape and tenderize the meat. Season with salt and pepper.
Coat the pork with flour. Shake off any excess cake flour and coat evenly with the egg.
Coat with bread crumbs. Remove the excess bread crumbs.
Do the same process from 2 and 3 again (Coat the pork with flour over the bread crumbs.... ). Leave to marinate for about 5 minutes.
Pour them into about 170 ℃ oil. (You can easily check the temperature with using chop sticks. If you see the bubbles from the tip of chopstick when you soak it into oil, that should be about 170℃ around.)
Remove when they are getting lightly browned. After taking it out, put them upright and drain the oil.