Golden Crispy Cheese Pork Cutlet
Golden Crispy Cheese Pork Cutlet
Crispy and Savory Cheese Pork Cutlet with Rich Cheese Filling
Enjoy this crispy and savory cheese pork cutlet. The perfect blend of crispy exterior and gooey, melted cheese inside makes this a delightful dish.
Ingredients- Pork loin (thick cut) 2 slices
- Potatoes 2 (medium size)
- Sliced cheese 4 slices
- Button mushrooms 3-4
- Onion 1/2
- All-purpose flour 1 cup
- Eggs 2
- Breadcrumbs 2 cups
- Cooking wine (Mirin or Sake) 2 Tbsp
- Black pepper to taste
Sauce Ingredients- Store-bought Tonkatsu sauce 1/2 cup
- Ketchup 2 Tbsp
Pork Marinade- Black pepper to taste
- Cooking wine (Mirin or Sake) 2 Tbsp
- Store-bought Tonkatsu sauce 1/2 cup
- Ketchup 2 Tbsp
Pork Marinade- Black pepper to taste
- Cooking wine (Mirin or Sake) 2 Tbsp
Cooking Instructions
Step 1
Wash the potatoes thoroughly, scrubbing them with baking soda or coarse salt. Leaving the skin on adds extra flavor and texture. Cut them into large chunks and soak in cold water for about 10 minutes to remove excess starch. Drain the potatoes and pat them completely dry with paper towels. Ensuring they are dry is crucial to prevent oil splattering during frying.
Step 2
Prepare two thick slices of pork loin. Tenderize the meat by gently pounding it with a meat mallet or the back of a heavy knife. Season both sides generously with black pepper and rub in 2 tablespoons of cooking wine to eliminate any gamey odor. Let it marinate for about 5 minutes to allow the flavors to penetrate. Now, place two slices of cheese on one piece of pork loin, then top with the other slice of pork, creating a cheese sandwich. Press the edges firmly to seal the cheese inside, preventing it from leaking out during cooking.
Step 3
Time to coat the pork cutlets. Prepare three shallow dishes: one with all-purpose flour, one with beaten eggs (egg wash), and one with breadcrumbs. First, dredge the cheese-stuffed pork cutlets in flour, ensuring an even coating. Next, dip them into the egg wash, letting any excess drip off. Finally, generously coat them with breadcrumbs, pressing gently to ensure the coating adheres well. A good, even coating of breadcrumbs will result in a crispier texture.
Step 4
Now for frying. Heat enough cooking oil in a deep pot or wok to about 170-180°C (340-350°F). To test the oil temperature, drop a small piece of breadcrumb; it should sizzle and float to the surface immediately. First, fry the prepared potato chunks until golden brown. Remove them and place on a wire rack or paper towels to drain excess oil. In the same oil, carefully place the breaded cheese pork cutlets. Fry them, turning occasionally, until they are golden brown and crispy on all sides. Be mindful of the heat to prevent burning. Once fried, transfer the cutlets to a wire rack or paper towels to drain any remaining oil.
Step 5
Prepare the vegetables for the sauce. Trim the stems off the button mushrooms and slice them diagonally into 3-4 pieces. Peel the onion, cut it in half, and then thinly slice it into slivers. You can also add other vegetables like carrots or bell peppers for extra flavor and color.
Step 6
Heat a little olive oil in a frying pan over medium-low heat. Add the sliced mushrooms and onions and sauté them until the onions become translucent and slightly softened. Pour in the store-bought tonkatsu sauce and ketchup. Stir well and bring to a gentle simmer. Let it bubble for 1-2 minutes until the sauce slightly thickens. Taste the sauce and adjust the seasoning if necessary; you can add a pinch of sugar or a splash of water to achieve the desired balance. To serve, place the crispy cheese pork cutlet on a bed of rice and generously ladle the warm sauce over it. For a complete meal, serve with a side of salad or kimchi.
