Many people think that it is from the United States and Europe, in fact, is the Japanese invented. The crispy bread flour is wrapped in tender and thick tenderloin. It’s so good to bite!
The pork loin is slightly thicker. Use the back of the knife to loosen (so that the meat will loosen and the volume will become larger). Marinate for 15 minutes with a little cooking wine, salt and pepper.
Wrap a thin layer of starch. Eggs are beaten into egg liquid. Drain the pigs and drag the eggs. Put it in the bread flour again. In order to get as much bread flour as possible on both sides, press it on the pork chops by hand.
Let stand for 15 minutes.
After the oil is poured in the pan (put the chopsticks into the oil, there is a bubble coming out), use the medium heat to fry until both sides of the golden and take out.
Use paper to suck the oil from the pork chops. Cut into moderately sized pieces and place on rice. Topped with pork chop sauce, mayonnaise, etc.
1 I usually use pork tenderloin for pork cutlets. Because the taste will still be very soft after the bombing. 2 Always leave it for a while after wrapping it. In order to make the bread flour soften and resurgence, it is not easy to fall when it is fried. 3 The fire of the pork cutlet should not be too big. The fire is too large and the surface is quickly scorched, and the inside may not be cooked. 4 The disadvantage is that the heat is a bit high. It is better to use a refreshing vegetable salad.