Pork cutlets, also known as pork chops in the United States and schnitzel in Austria, are thin slices of lean pork tenderloin that are seasoned with salt and pepper and breaded before they’re shallow-fried to golden crispiness. It takes a bit of time and attention to prepare these delicious fried bites, but it’s worth it. The key to making these fried cutlets is to pound the pork to a very thin consistency before breading it so that they cook quickly and evenly.1인창업
To start, place each pork cutlet between two sheets of heavy plastic (resealable freezer bags work fine) and firmly pound it with the smooth side of a meat tenderizer until it’s about 1/2 inch thick. Then, season the cutlets with salt and pepper and set up dredging stations. Use separate shallow dishes for flour, beaten eggs and panko or breadcrumbs. Working with one cutlet at a time, first dredge it in the flour, shaking off any excess; then coat it in the egg mixture; and finally, cover it in the breadcrumbs. Repeat with remaining cutlets.
You can keep the cutlets warm by placing them in a preheated 250-degree Fahrenheit oven while you finish dredging and frying each batch. But don’t keep the cutlets in the hot oven too long or they will lose their crispiness.
A good tip to keep in mind for making these fried bites is to make sure the oil is very hot before you add the cutlets. If it’s not hot enough, the crumbs won’t stick and the breading will fall off before it has a chance to brown. You can test the heat of the oil by dipping in a single crinkle of panko or a pinch of egg to see if it sizzles rapidly and bubbles up immediately.돈까스창업
While you can make this tasty recipe with plain, unseasoned pork cutlets, if you’re in the mood for something more zesty, try adding capers and lemon zest to the breadcrumb coating. The tangy additions will add a nice pop of flavor to these crunchy pork cutlets that are served on top of a bed of shredded lettuce and a spicy sauce featuring ketchup, soy sauce, sugar, mirin and gingerroot called Tonkatsu Sauce. A few squirts of piquant Japanese mustard and some freshly squeezed lemon wedges are also recommended. These katsu sandwiches are a delightful meal to take on the go, too — just tuck them between slices of soft white bread with a swipe of the tangy sauce and some crisp cabbage for a filling snack. You can even freeze leftovers for a quick, easy breakfast or lunch.