Fried pork cutlet
Overview
China on the Tip of the Tongue only condenses one point of Chinese people's life. In fact, encounters and partings are staged every day, and they are also closely related to delicious food. The taste is touching and in love! The crispy skin can't hide the meaty feeling inside. The thick-cut tenderloin transforms into the temptation of the night under the catalysis of heat. Dreams are filled with the strong fragrance in the mouth and the pleasant sound made by the teeth when biting down. The fried pork chops can be served with different dipping sauces for different flavors. Pair it with Worcestershire sauce to create a Shanghai-style pan-fried pork chop; pair it with tomato sauce, French mustard sauce and mayonnaise to create a Japanese-style fried pork chop; cut into small strips, it can become an addictive TV snack
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Ingredients
Steps
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Wash the pork tenderloin and cut into thick slices
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Use the back of a knife or a meat mallet to fluff both sides. The patted pork chop will become thinner and the area will become larger
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Place the loosened pork chops on a plate and marinate with spicy fresh ingredients for 30 minutes to enhance the flavor
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Divide the flour and bread crumbs into two plates and set aside. Crack the eggs into a plate, beat well and set aside
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Put the pork chops into a flour plate and first dip it in a layer of flour. Shake off the excess flour and soak it in the egg liquid. Repeat 2 more times, that is, flour>egg liquid>flour>egg liquid
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Then put it into the bread crumbs and coat both sides with the bread crumbs, and press it with your hands to stick the bread crumbs firmly
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Pour oil into the wok and heat over medium-low heat to about 175 degrees. Then fry the prepared pork chops in oil until both sides are slightly brown, remove and dry, increase the oil temperature, and fry again until golden and crispy.
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Finished product pictures
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Finished product pictures
