Japanese Style Thick Fried Pork Cutlet
When you buy them, have them cut them about 1cm thick for a meaty texture. Clean them and smash them with the back of a knife.
Slice the white fat and fascia with a knife to save curling when frying.
Smashed pork chops are bigger than the original, the texture will become soft, but do not over-smash, or the meat is too thin without meat!
Sprinkle with freshly ground black pepper and salt, a little bit of ginger and a bottle of taste to remove the smell, the ingredients to spread evenly, I like the taste of black pepper so put more, you can also add garlic is garlic pork chops is also very tasty, but today ready to eat black pepper flavor ^_^
Cover with plastic wrap and refrigerate for at least half an hour to marinate, I’m done for lunch and eaten in the evening, the longer the better the taste!
1, starch. 2, whole egg mixture (only one egg was used) 3, breadcrumbs (fine-grained) to wrap pork chops in order of 123
And then the egg white.
Finally, cover with breadcrumbs and press properly
When the oil pan is hot, add the chops on medium-low heat and fry for 5-6 minutes for thinner chops, 7-8 minutes for thicker chops.
Fragrant, crispy on the outside, tender on the inside, super yummy!