Favorite Skewered Pork and Onion Cutlets (Kushi Katsu)

Name: Favorite Skewered Pork and Onion Cutlets (Kushi Katsu)
Cuisine: American
Ingredients: 1 pork tenderloin (about 12 oz / 340 grams); 2 onions; Salt and pepper, to taste; as needed All-purpose flour,; 1 large egg; 7/8 cup milk (200 ml); 1 bag fresh breadcrumbs (panko); About 10 bamboo skewers; 1 1/4 cups vegetable oil (about 300 ml, canola oil preferred)

ぽくちゃん @cook_58128566

Make kushi katsu using fresh seasonal sweet onions and lean pork tenderloin. When fried, the onions become sweet and pair perfectly with juicy pork cutlets. Since you only need a small amount of oil, cleanup is easy. These are a great match with beer and sure to be a hit with your family!
Recipe background:
This is a simple kushi katsu recipe I've been making for a long time, perfect for anyone who finds frying food a hassle. The seasonal onions turn meltingly sweet. Once you try making these delicious fried cutlets at home with fresh breadcrumbs, you won't want to buy them again!

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Ingredients

1pork tenderloin (about 12 oz / 340 grams)
2onions
Salt and pepper, to taste
as neededAll-purpose flour,
1large egg
7/8 cupmilk (200 ml)
1 bagfresh breadcrumbs (panko)
About 10 bamboo skewers
1 1/4 cupsvegetable oil (about 300 ml, canola oil preferred)

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Steps

1

Slice the pork tenderloin into 3/4-inch thick pieces (about 2 cm). Cut the onions in half from top to bottom, then slice each half into three wedges to make half-moon shapes. Season both with salt and pepper.
2

If the bamboo skewers are long, cut them to about 4 inches (10 cm) so they're easier to fry. Thread a piece of pork and then a piece of onion onto each skewer, with the onion on top.
3

Lightly coat the skewers with flour, shaking off any excess. Dip them in the beaten egg mixed with milk, then coat with panko breadcrumbs. Press the breadcrumbs on firmly so they stick well.
4

Heat a frying pan thoroughly, then add about 3/4 inch (2 cm) of oil. When a chopstick dipped in the oil produces bubbles, add the skewers. Fry over medium heat for 2–3 minutes.
5

When the bottom is golden brown, turn the skewers over and fry the other side for another 2–3 minutes. Once both sides are nicely browned, lift the skewers out with chopsticks, shake off excess oil, and place directly on a plate to serve. No need for a wire rack—less cleanup!