Pork Katsu - Revision history

RobertBushman at 14:59, 20 October 2024

2024-10-20T14:59:35Z

← Older revision		Revision as of 14:59, 20 October 2024
Line 12:		Line 12:
	* dunk in scrambled egg		* dunk in scrambled egg
	* coat with panko		* coat with panko
	* air fry (I went to 180 internal temp, which seemed a bit long, but was awesome)		* air fry at max temp (I went to 180 internal temp, which seemed a bit long, but was awesome)
	* mushroom gravy (pan seared mushrooms, chicken stock, slaked flour, salt, pepper)		* mushroom gravy (pan seared mushrooms, chicken stock, slaked flour, salt, pepper)

			Second try:
			* 165 internal temp worked great, no significant difference in texture.
			* I think it was about 6 minutes in the air fryer, but I forgot to look at the timer at the end. Definitely a few minutes less than the 10 minutes I had set.
			* Forgot to salt and pepper the gravy, which was a mistake - salt on top moved around as the mushrooms slid around in the gravy, resulting in salt hot-spots.

2024-10-20T02:09:01Z

← Older revision		Revision as of 02:09, 20 October 2024
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	First try was magic:		First try was magic:
	* 2 x 1/2" tenderloin cutlets		* 2 x 3/4" tenderloin cutlets
	* put 'em in a freezer bag and rubber mallet them down to 1/8"		* put 'em in a freezer bag and rubber mallet them down to 3/16"
	* dry on paper towels and coat in flour		* dry on paper towels and coat in flour
	* dunk in scrambled egg		* dunk in scrambled egg

2024-10-20T02:08:31Z

← Older revision		Revision as of 02:08, 20 October 2024
Line 8:		Line 8:
	First try was magic:		First try was magic:
	* 2 x 1/2" tenderloin cutlets		* 2 x 1/2" tenderloin cutlets
	* put 'em in a freezer bag and ~~hammer~~ them down to 1/8"		* put 'em in a freezer bag and rubber mallet them down to 1/8"
	* dry on paper towels and coat in flour		* dry on paper towels and coat in flour
	* dunk in scrambled egg		* dunk in scrambled egg

2024-10-20T02:08:12Z

← Older revision		Revision as of 02:08, 20 October 2024
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	https://therecipecritic.com/pork-katsu/		https://therecipecritic.com/pork-katsu/

			First try was magic:
			* 2 x 1/2" tenderloin cutlets
			* put 'em in a freezer bag and hammer them down to 1/8"
			* dry on paper towels and coat in flour
			* dunk in scrambled egg
			* coat with panko
			* air fry (I went to 180 internal temp, which seemed a bit long, but was awesome)
			* mushroom gravy (pan seared mushrooms, chicken stock, slaked flour, salt, pepper)

2024-10-18T17:12:26Z

← Older revision		Revision as of 17:12, 18 October 2024
Line 1:		Line 1:
	[[Category:Recipes]]		[[Category:Recipes]]
			AKA pork parmesan, pork schnitzel

	Pork Loin, Cutlet, Hammer Flatten, Bread, Fry		Pork Loin, Cutlet, Hammer Flatten, Bread, Fry

	https://therecipecritic.com/pork-katsu/		https://therecipecritic.com/pork-katsu/

2024-10-18T17:08:24Z

Created page with "Category:Recipes Pork Loin, Cutlet, Hammer Flatten, Bread, Fry https://therecipecritic.com/pork-katsu/"

New page

[[Category:Recipes]]
Pork Loin, Cutlet, Hammer Flatten, Bread, Fry

https://therecipecritic.com/pork-katsu/