Japanese Hito-kuchi Katsu (mini deep fried pork cutlets)

Name: Japanese Hito-kuchi Katsu (mini deep fried pork cutlets)
Yield: 8-10 pieces
Cuisine: American
Ingredients: 1 lb pork tenderloin; 8 tablespoon all purpose flour; 1 large egg; 10 tablespoon panko (buy “panko” not “bread crumbles”); Salt and Pepper for taste; Olive oil for frying

owwie @cooklikeatechie

Katsu - Quick & Easy & Healthier version

owwie @cooklikeatechie

Katsu - Quick & Easy & Healthier version

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Ingredients

8-10 pieces

1 lbpork tenderloin
8 tablespoonall purpose flour
1large egg
10 tablespoonpanko (buy “panko” not “bread crumbles”)
Salt and Pepper for taste
Olive oil for frying

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Steps

1

Slice the tenderloin diagonally, each piece should be a inch thick, palm size (or smaller).
2

Pound the meat with a meat mallet to make the thickness even
3

Salt and pepper very lightly on the both sides of the meat then coat each piece with flour. (I do step 1-3 on the same cutting board)
4

Beat the egg in a bowl - add 1-2 tablespoon water and mix it well, in a large plate, spread out panko. Set both aside
5

Work one piece at a time. Dip the meat in the egg mix first, flip to coat both sides, move it to the panko plate and press the panko on the both sides - place it on a clean plate and move on to the next piece
6

Heat the oil in a large deep skillet (you don’t need a lot of oil, 1-2 inch would be enough). Drop a piece of panko and if it touches the bottom of your pan for 1 sec and float with small bubbles, the oil is at the right temperature!
7

When the oil is hot, put the meat in the oil - don’t over crowd the pan and don’t touch them until it starts moving around by itself in the pan
8

When the meat start moving around and floating in the oil, you can flip it. Cook the other side until both sides become golden brown (3-4 mins each side)
9

Rest the fried pieces on the paper towel lined rack while cooking the rest of the pieces so that you can get rid of excess oil
10

Serve with Okonomi sauce! (which you can find online on rakuten)