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Delicious Crispy Deep-Fried Pork Filet Cutlets

Delicious Crispy Deep-Fried Pork Filet Cutlets

The most important thing about deep-frying crispy pork filets is the temperature. Since they fry easier than regular tonkatsu, I recommend them for anyone who isn't a fan of deep-frying.

Ingredients: 2 - 3 servings

Pork filet
300 g
Egg
1
Cabbage
1/4
Panko
as needed
Oil for deep frying
as needed
Salt and pepper
to taste
Cake flour
as needed
Tomatoes to serve on the side
as needed
Japanese mustard
to taste
Japanese Worcestershire-style sauce
to taste

Steps

1. Cut the pork filets to a thickness of about 1.5 cm and then gently pound with a meat pounder. Season with salt and pepper.
2. Cut the cabbage into thin strips and soak in water. Drain the water and set aside. Arrange the cabbage on a plate along with the tomato, mustard, etc.
3. Dip the pork in the flour, then the egg, and lastly coat with the panko. Deep-fry in 170℃ until golden brown (about 3 minutes).
4. Place on the plate. Garnish with Japanese mustard.
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Story Behind this Recipe

This is a standard recipe in our home.