Pork Katsu: Difference between revisions

Latest revision as of 14:59, 20 October 2024

AKA pork parmesan, pork schnitzel

Pork Loin, Cutlet, Hammer Flatten, Bread, Fry

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.

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 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.