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receipt of Japanese Hito-kuchi Katsu (mini deep fried pork cutlets)
- This 1 lb of pork tenderloin.
- then 8 tablespoon of all purpose flour.
- use 1 of large egg.
- use 10 tablespoon of panko (buy “panko” not “bread crumbles”).
- use of Salt and Pepper for taste.
- add of Olive oil for frying.
Japanese Hito-kuchi Katsu (mini deep fried pork cutlets) compound
- Slice the tenderloin diagonally, each piece should be a inch thick, palm size (or smaller)..
- Pound the meat with a meat mallet to make the thickness even.
- Salt and pepper very lightly on the both sides of the meat then coat each piece with flour. (I do step 1-3 on the same cutting board).
- Beat the egg in a bowl - add 1-2 tablespoon water and mix it well, in a large plate, spread out panko. Set both aside.
- Work one piece at a time. Dip the meat in the egg mix first, flip to coat both sides, move it to the panko plate and press the panko on the both sides - place it on a clean plate and move on to the next piece.
- Heat the oil in a large deep skillet (you don’t need a lot of oil, 1-2 inch would be enough). Drop a piece of panko and if it touches the bottom of your pan for 1 sec and float with small bubbles, the oil is at the right temperature!.
- When the oil is hot, put the meat in the oil - don’t over crowd the pan and don’t touch them until it starts moving around by itself in the pan.
- When the meat start moving around and floating in the oil, you can flip it. Cook the other side until both sides become golden brown (3-4 mins each side).
- Rest the fried pieces on the paper towel lined rack while cooking the rest of the pieces so that you can get rid of excess oil.
- Serve with Okonomi sauce! (which you can find online on rakuten).