Just like my Crumbed Panko Chicken Breasts these crumbed eye of pork loin cutlets are so lite and easy. Simply throw some noodles or rice at it and serve with wasabi paste, Japanese Mayonnaise and Japanese Roasted Sesame Dressing.
Your guests will be blown away!
Takes about 20 minutes of preparation and cooking not including 30 minutes of refrigerating the cutlets after crumbing them.
- Crumbing the pork eye of loin
- Shallow frying the crumbed pork
- 5 pork eye of loin cutlets, each one halved
- 2 eggs, whisked
- 1 garlic clove, finely minced
- Cracked black pepper and table salt to taste
- Panko breadcrumbs, enough to coat the cutlets
- Peanut Oil, enough to cover the bottom of your fry pan
- 1 chef’s knife
- 1 chopping board
- 1 plate for the panko crumbs
- 1 bowl for the whisked egg
- 1 whisk or fork
- 1 tray, covered in baking paper
- 1 fry pan to shallow fry the cutlets
Preparing the pork eye of loin
- Take each cutlet and slice them to give you two thin cutlets a piece.
- Season them with a bit of cracked pepper and salt to taste.
- Whisk the 2 eggs in a bowl and then mix in the 1 tsp minced garlic.
- Add the cutlets to the egg mix and spread the panko breadcrumbs on a plate.
- Take each cutlet and roll in the panko getting a nice thick coating.
- Pop them on the the baking paper lined tray and then refrigerate for about half an hour.
Shallow frying the crumbed pork
- Heat the oil over a high heat and then shallow fry the crumbed cutlets, in batches, until they are golden brown.
Goes great on a bed of rice and vegetables and your favourite Japanese condiments. Or in my kids case, tomato ketchup. 😉
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