Easy Pork Cutlets With Minimal Cleanup Using Batter Mixture Recipe by 前田量子
Easy Pork Cutlets with Minimal Cleanup Using Batter Mixture Cooking Instructions 1 Season the pork with salt and pepper while still in the package, then use kitchen scissors to score the connective tissue along the edges. 2 In a zip-top bag, add the egg and water. Mix well, then add the flour and knead the bag to combine thoroughly. (This is your batter mixture.) 3 Add all the pork cutlets to the bag with the batter mixture. Massage the cutlets in the bag to coat them evenly. (Massaging also helps tenderize the meat.) 4 Pour panko breadcrumbs into the empty meat tray. Coat each cutlet with panko after dipping in the batter mixture. 5 Heat vegetable oil to 340°F (170°C). Fry the cutlets for 2 minutes, then flip and fry for another 1 minute 15 seconds. (This timing is for 1/2 inch/1.5cm thick cutlets. Adjust as needed for different thicknesses.) 6 Slice the cutlets into easy-to-eat pieces. For clean cuts without shifting the coating, press down firmly and cut in one motion. 1 Season the pork with salt and pepper while still in the package, then use kitchen scissors to score the connective tissue along the edges. 1 Season the pork with salt and pepper while still in the package, then use kitchen scissors to score the connective tissue along the edges. 2 In a zip-top bag, add the egg and water. Mix well, then add the flour and knead the bag to combine thoroughly. (This is your batter mixture.) 2 In a zip-top bag, add the egg and water. Mix well, then add the flour and knead the bag to combine thoroughly. (This is your batter mixture.) 3 Add all the pork cutlets to the bag with the batter mixture. Massage the cutlets in the bag to coat them evenly. (Massaging also helps tenderize the meat.) 3 Add all the pork cutlets to the bag with the batter mixture. Massage the cutlets in the bag to coat them evenly. (Massaging also helps tenderize the meat.) 4 Pour panko breadcrumbs into the empty meat tray. Coat each cutlet with panko after dipping in the batter mixture. 4 Pour panko breadcrumbs into the empty meat tray. Coat each cutlet with panko after dipping in the batter mixture. 5 Heat vegetable oil to 340°F (170°C). Fry the cutlets for 2 minutes, then flip and fry for another 1 minute 15 seconds. (This timing is for 1/2 inch/1.5cm thick cutlets. Adjust as needed for different thicknesses.) 5 Heat vegetable oil to 340°F (170°C). Fry the cutlets for 2 minutes, then flip and fry for another 1 minute 15 seconds. (This timing is for 1/2 inch/1.5cm thick cutlets. Adjust as needed for different thicknesses.) 6 Slice the cutlets into easy-to-eat pieces. For clean cuts without shifting the coating, press down firmly and cut in one motion. 6 Slice the cutlets into easy-to-eat pieces. For clean cuts without shifting the coating, press down firmly and cut in one motion. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Easy chocolate chip cookies with only 5 ingredients Chicken teriyaki My Homemade Chicken and Noodles Lemon Meringue Pie Ooey gooey cheesy crab bake 🦀 Easy chocolate chip cookies with only 5 ingredients Chicken teriyaki My Homemade Chicken and Noodles Lemon Meringue Pie Ooey gooey cheesy crab bake 🦀 Youtiao/Chinese Fried Long Donuts/Cakwe Dry bhindi aloo sabzi without onion and ginger garlic Watermelon 🍉 smoothie Quinoa egg muffins Bread rolls Homemade khajla Mushroom soup Indonesian Padang Style Green Chillies Chicken Sisig Moalboal Style Khandvi Youtiao/Chinese Fried Long Donuts/Cakwe Dry bhindi aloo sabzi without onion and ginger garlic Watermelon 🍉 smoothie Quinoa egg muffins Bread rolls Homemade khajla Mushroom soup Indonesian Padang Style Green Chillies Chicken Sisig Moalboal Style Khandvi