Tender Pork Tenderloin Cutlet (Ansim Donkatsu)
Tender Pork Tenderloin Cutlet (Ansim Donkatsu)
Uniquely Tender Pork Tenderloin Cutlet Recipe
Looking for a tender pork cutlet that’s perfect for children or those who prefer a softer bite? Our Pork Tenderloin Cutlet is the answer! Experience a delightful contrast of crispy exterior and succulent interior.
Main Ingredients- 600g Pork Tenderloin
For the Breading- 4 Eggs
- 1 bag Panko Breadcrumbs
- 2 cups Frying Mix (or All-Purpose Flour)
For Marinating- A splash of Ginger Wine (or Mirin/Sake)
- A pinch of Herb Salt (or Regular Salt)
- 4 Eggs
- 1 bag Panko Breadcrumbs
- 2 cups Frying Mix (or All-Purpose Flour)
For Marinating- A splash of Ginger Wine (or Mirin/Sake)
- A pinch of Herb Salt (or Regular Salt)
Cooking Instructions
Step 1
When you purchase pork for cutlets, ‘loin’ (deungsim) is commonly sold. However, for a remarkably tender result, especially for kids or those who prefer a softer texture, opt for pork tenderloin (ansim). Ask your butcher to prepare the tenderloin for cutlets – it might be less uniform in shape than loin. If you have a meat mallet, gently pound the pieces to further tenderize them.
Step 2
Pork tenderloin can sometimes have a distinct smell. To eliminate this, generously brush the entire piece of tenderloin with ginger wine or sake (cheongju). This step is crucial for ensuring a clean, pleasant flavor, free from any gamey notes. Avoid using sweet cooking wine (mat-sul) for this specific purpose.
Step 3
Lightly season the tenderloin with herb salt. This adds a subtle herbaceous note and helps draw out moisture. If you don’t have herb salt, regular salt is perfectly fine. You can also add a pinch of black pepper at this stage for extra flavor.
Step 4
Prepare your breading station: one bowl with beaten eggs, another with panko breadcrumbs, and a third with frying mix. If you don’t have frying mix, all-purpose flour works well. Ensure everything is ready for the breading process.
Step 5
For convenience, you can bread several cutlets and freeze them on a tray before transferring to a freezer bag. This allows for quick meals later. Unfortunately, the actual frying process couldn’t be captured in photos. However, deep-fry the breaded cutlets in hot oil until golden brown and cooked through for a delicious, crispy finish!
