Crispy Mini Pork Cutlets: Perfect for Kids!
Crispy Mini Pork Cutlets: Perfect for Kids!
Making Delicious Mini Pork Cutlets
These bite-sized mini pork cutlets are wonderfully crispy and perfect for little hands! They’re easy to make and incredibly tasty, making them an ideal snack or meal for the whole family.
Main Ingredients- Pork loin or tenderloin 600g
- Eggs 4
Coating & Seasoning- Tempura flour 1 cup (approx. 120g)
- Milk 1/2 cup (approx. 120ml)
- Black pepper, a pinch
- Salt, a pinch
- Vegetable oil, generously (approx. 2 cups, for frying)
- Panko breadcrumbs 1 cup (approx. 100g)
- Tempura flour 1 cup (approx. 120g)
- Milk 1/2 cup (approx. 120ml)
- Black pepper, a pinch
- Salt, a pinch
- Vegetable oil, generously (approx. 2 cups, for frying)
- Panko breadcrumbs 1 cup (approx. 100g)
Cooking Instructions
Step 1
Let’s start making delicious pork cutlets! Cut the pork into bite-sized pieces, about 2-3 cm (approximately 1 inch). Cutting them not too thick ensures they cook through evenly and the coating adheres well.
Step 2
Now, let’s tenderize the pork and remove any gamey odors. In a bowl, combine the cut pork pieces with 1/2 cup of milk, a pinch of black pepper, and a pinch of salt. Gently mix everything together. Cover the bowl with plastic wrap and let it marinate in the refrigerator for 30 minutes. The milk will help tenderize the meat and effectively reduce any unwanted smells.
Step 3
After 30 minutes, drain the marinated pork in a sieve, lightly discarding the excess milk. Pat the pork dry with paper towels. It’s now time to prepare the coating. First, place 1 cup of tempura flour on a wide plate.
Step 4
In another wide plate, whisk 4 eggs until well beaten. Removing the chalaza (the stringy white part) and whisking thoroughly with a fork will help the coating stick better.
Step 5
Finally, place 1 cup of panko breadcrumbs on a third wide plate. Now, we’ll coat the marinated pork in sequence. First, dust the pork pieces evenly with tempura flour, shaking off any excess. Then, dip each piece into the beaten egg, ensuring it’s fully coated. Finally, press the panko breadcrumbs firmly onto the pork to create a thick, even crust. Applying the breadcrumbs generously and pressing them down is key to achieving that satisfying crispiness when fried.
Step 6
Time to fry them to a golden crisp! Heat about 2 cups of vegetable oil in a deep pan or pot over medium heat. The oil is ready when a few panko crumbs dropped in sizzle and float to the surface immediately with steady bubbles. Carefully place the coated pork cutlets into the hot oil, a few at a time, and fry for about 3-4 minutes per side, until golden brown and cooked through. Avoid overcrowding the pan, as this will lower the oil temperature and result in less crispy cutlets. Frying in batches will yield the best results. This amount of mixture should yield about three batches of mini cutlets. Once fried, remove them from the oil and place them on a wire rack or paper towels to drain excess oil. Allow any leftover cutlets to cool completely before storing them in an airtight container or freezer bag in the freezer for future enjoyment.
Step 7
Arrange the beautifully fried mini pork cutlets on a serving plate. Serve with ketchup or your child’s favorite dipping sauce for an even more delightful snack or side dish. Enjoy these warm and crispy treats with your children!
