Pairs well with Tonkatsu / Pork Schnitzel
Show only recipes from Japan
Sauce / Dressing / Flavoured Butter
ihabplanet
6.8K views • 9mo ago
A method to refine and reuse frying oil used for sweets and salty foods like French fries, ensuring the oil remains clean and safe for reuse multiple times without reaching the smoke point.
Difficulty:
easy
Cooking Time:
30 mins
Prep Time:
5 mins
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Tonkatsu / Pork Schnitzel
270.6K views • 2mo ago
9.5K
266
3.5% engagement
Crispy, crunchy pork cutlets, perfect for a tonkatsu or schnitzel meal.
00:05:00 total
Serves 4
medium
Meat Main Course
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🧂
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Ingredients
- pork tenderloin - 1 (cut into wide thin cutlets)
- kosher salt - to taste (for dry brine)
- all-purpose flour - for coating
- panko breadcrumbs - for coating
- eggs - 2 (beaten with a pinch of salt and splash of water)
- vegetable oil - for frying (for frying)
Instructions
- Prepare Cutlets: Butterfly and pound pork tenderloin pieces into thin cutlets. Dry brine with kosher salt for 45 minutes.
- Bread Cutlets: Coat each cutlet in flour, then egg mixture, then panko breadcrumbs.
- Fry Cutlets: Fry in vegetable oil preheated to 375°F until golden brown, about 3 to 5 minutes. Drain and season with salt.
