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 | * 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 | ||
* 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. | |||
Latest revision as of 14:59, 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 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)
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.