Ttukdak Hyung's Japanese-Style Pork Cutlet

Name: Ttukdak Hyung's Japanese-Style Pork Cutlet
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 200g pork loin; a little salt; a little pepper; frying mix (amount undisclosed); water (amount undisclosed); wet breadcrumbs (amount undisclosed); frying oil (amount undisclosed)

A Japanese-style pork cutlet made by coating pork loin with frying mix and breadcrumbs, then deep-frying until crispy.

45 min Difficulty Hard Meat & mains

Main ingredients

pork loin frying mix breadcrumbs egg tonkatsu sauce

Ingredients needed

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pork loin frying mix breadcrumbs egg tonkatsu sauce

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2 servings

Recipe

Season 200g of pork loin on both sides with salt and pepper.
Cover the meat with a disposable plastic bag or wrap on both sides, then pound it with a meat mallet to flatten.
Mix frying mix and cold water in a 1:1 ratio to prepare the batter.
Coat the meat with the batter on both sides, then immediately transfer to wet breadcrumbs and press gently to coat.
Pour enough oil into a pot to submerge the cutlet, then preheat. The oil is ready when a breadcrumb dropped in immediately floats to the surface.
Fry the cutlet in oil at 170°C for 5–6 minutes.
Drain the cutlet on a rack, then slice.

Cover the pork loin with plastic wrap and pound it thin with a meat mallet.
Mix frying mix and cold water in a 1:1 ratio to make a batter, coat the meat, then thoroughly cover with breadcrumbs.
Fry the cutlet in oil preheated to 170°C for 5–6 minutes until crispy, then drain on a rack.

Cooking tips

Cover the meat with a disposable plastic bag or wrap on both sides, then pound it with a meat mallet to flatten.
Fry the cutlet in oil at 170°C for 5–6 minutes.

Recommended for

Those who want to enjoy a crispy pork cutlet at home that rivals restaurant quality.
Those who want to make a pork cutlet that is crispy on the outside and moist on the inside.
Those who want to prepare a wonderful pork cutlet as a side dish for kids or a special occasion meal.

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