Fried pork cutlet
- Pork Chops, boneless2-41 lb
- Flour50 g
- Cornstarch25 g
- Eggs2
- Panko bread crumbs50 g
- Neutral oilfor frying
- Saltto taste
Step 2: Prepare & bread pork cutlets
Pound or slice the boneless pork chops to roughly 3/4 (19 mm) thick. Sprinkle salt evenly over the exterior of both sides.
Place a wok over medium heat and add enough neutral oil for deep frying about 2 inches high in the pan.
Meanwhile, in three separate trays or plates add the cornstarch + flour into one tray, the beaten egg into the next, and the panko bread crumbs into the last.
Bread the pork cutlets by first coating the exterior in the flour/starch mixture, followed by the egg before finishing in the panko bread crumbs. Push down on the bread crumbs to ensure it sticks to their exterior.
Step 2: Prepare & bread pork cutlets
Fried pork cutlet
- Pork Chops, boneless2-41 lb
- Flour50 g
- Cornstarch25 g
- Eggs2
- Panko bread crumbs50 g
- Neutral oilfor frying
- Saltto taste
Pound or slice the boneless pork chops to roughly 3/4 (19 mm) thick. Sprinkle salt evenly over the exterior of both sides.
Place a wok over medium heat and add enough neutral oil for deep frying about 2 inches high in the pan.
Meanwhile, in three separate trays or plates add the cornstarch + flour into one tray, the beaten egg into the next, and the panko bread crumbs into the last.
Bread the pork cutlets by first coating the exterior in the flour/starch mixture, followed by the egg before finishing in the panko bread crumbs. Push down on the bread crumbs to ensure it sticks to their exterior.