Pork Katsu: Difference between revisions
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First try was magic: | First try was magic: | ||
* 2 x | * 2 x 3/4" tenderloin cutlets | ||
* put 'em in a freezer bag and rubber mallet them down to | * 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 | ||
Revision as of 02:09, 20 October 2024
AKA pork parmesan, pork schnitzel
Pork Loin, Cutlet, Hammer Flatten, Bread, Fry
https://therecipecritic.com/pork-katsu/
First try was magic:
- 2 x 3/4" tenderloin cutlets
- put 'em in a freezer bag and rubber mallet them down to 3/16"
- 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)