Fried pork chop is a dish of fried pork found around the world. Originating in Vienna, Austria, it has independently developed into a specialty food in Shanghai, China, and Japan. Japanese-style fried pork cutlets offer a crispy exterior that complements the deliciousness of the pork. Through the crispy skin, one can taste the tender meat, which, when mixed with breadcrumbs, becomes even more appealing. Dipping these crispy, delicious cutlets in authentic Japanese pork cutlet sauce is truly irresistible. Fried pork chop are also a common home-cooked dish, easy to make and widely loved and supported worldwide. The history of making fried pork cutlets is long-standing, and the charm of these distinctive dishes can be felt during the preparation process. Let's learn how to make fried pork cutlets together.
Select a few pieces of pork chop (pork loin) with a little extra fat on the edges. Use the back of your knife to loosen the meat, then sprinkle some salt and black pepper on both sides before marinating for 1 hour. Then you can start coating with flour. The method for coating the pork cutlets is very simple: prepare flour, breadcrumbs, and two beaten egg whites. For those who prefer a crispy texture, coat once; for those who want a crunchier and firmer crust, coat twice. The sequence for one-coat is flour, egg white, breadcrumbs. For two-coats, it's flour, egg white, flour, egg white, breadcrumbs.
Leave the coated pork chop to sit for five minutes so that the batter is fully absorbed and wrapped around the meat. This makes it easier not to fall off the pan, remove the shell, and fry the oil more cleanly. Heat the pan until you can see small bubbles when you put your chopsticks in, then fry the coated pork chops until they are golden brown.
Heat the oil to about 60-70 degrees Celsius and fry for two or three minutes, flipping it once in between. Once the surface is set at around 120-130 degrees Celsius, remove from the heat. After removal, continue heating the oil until it reaches 180 degrees Celsius, then add the pork cutlets and fry again (for half a minute) until both sides are golden brown. Remove and you have a crispy and tender pork cutlet. This method helps lock in more of the meat juices and ensures that the cutlets remain crisp on the outside and tender on the inside. Once the pork cutlets are ready, dip them in authentic Japanese pork cutlet sauce for an ultimate culinary delight.
No-frying method: 1 Add a large spoonful of olive oil to the breadcrumbs and mix well, ensuring every part of the breadcrumbs is coated with oil. 2 Pour the mixed breadcrumbs into a pan and stir-fry over medium-low heat until golden brown. 3 Use the same method as for coating the pork chops; coat the outer layer with the fried breadcrumbs. 4 Bake at 220 degrees for 12-15 minutes (adjust the time based on the thickness of the pork chops).
The above is how to make pork chops. As long as you have all the ingredients, you can create deliciously crispy and fragrant pork chops at home. Come and start your own cooking journey!
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Post time: Jun-21-2025