Katsu Pork Cutlets
This is a standard recipe in our home.
To make these crispy, slowly and patiently deep-fry on medium heat and then turn up the heat to high at the end.
When the sizzling sound of the oil changes, they are done.
Thicker meat cuts are best than thin slices. Recipe by Yuuyuu0221
Katsu Pork Cutlets
This is a standard recipe in our home.
To make these crispy, slowly and patiently deep-fry on medium heat and then turn up the heat to high at the end.
When the sizzling sound of the oil changes, they are done.
Thicker meat cuts are best than thin slices. Recipe by Yuuyuu0221
Open in Cookpad AppSteps
- 1
Cut the cabbage into thin strips and transfer to a bowl of cold water. Drain and set aside.
- 2
Cut some nicks in the tendon section of the pork with a knife. Use a meat pounder to lightly pound the meat and then season with salt and pepper.
- 3
Dip the meat first in flour, followed by beaten egg, and lastly coat with panko. Deep-fry in 170℃ oil until golden brown.
- 4
Arrange the cabbage on a plate. Slice the pork and place on the cabbage. Optionally garnish with spicy mustard.
- 5
These are also delicious when cooled, so they go very well in bentos.
- 6
Pork Filet Cutlets.
- 7
Mulukhiyah Boiled in Soy Sauce.
https://cookpad.wasmer.app/us/recipes/143448-how-to-boil-mulukhiya-for-ohitashi
- 8
Salty & Sweet Simmered Chicken Liver.
https://cookpad.wasmer.app/us/recipes/156394-sweet-savory-stewed-chicken-liver
- 9
Standard Croquettes.
- 10
- 11
- 12
Jumbo Chicken Cutlets with Miso Sauce.
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