Pork Katsu

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.