Hot and crispy thick slices of fried pork cutlet

Overview

Tip of the Tongue 2 mentioned Shanghai's fried pork chops. Anna also had it when she went to Shanghai. The spicy soy sauce was very delicious. Anna's home-made thick-sliced pork chops, although the frying time will be a little longer, are absolutely crispy on the outside and tender on the inside, and the meat is very juicy.

Tags

• hot dishes
• home cooking
• old man
• japanese food
• winter recipes
• dinner
• candlelight dinner
• bread crumbs
• cracked black pepper
• egg
• flour
• oil
• outer ridge
• salt

Ingredients

Steps

1. 1 Because we are making thick slices of pork chop, we need to cut it into 1.5 cm thick slices. You can use the back of a knife to loosen it a little

   

2. 2 Because we are making thick slices of pork chop, we need to cut it into 1.5 cm thick slices. You can use the back of a knife to loosen it a little

   

3. 3 Sprinkle with salt and pepper and let it sit. You can make these before going to work and just fry them when you come back

   

4. 4 Put the starch, eggs, and bread crumbs into separate bowls

   

5. 5 The meat slices are coated with starch, eggs, and bread crumbs in turn

   

6. 6 The meat slices are coated with starch, eggs, and bread crumbs in turn

   

7. 7 The meat slices are coated with starch, eggs, and bread crumbs in turn

   

8. 8 After the oil is hot, add the pork chops and fry slowly over low heat until golden brown

   

9. 9 It’s out of the pan. The color is very even and crispy. It can be paired with your favorite dipping sauce. I like pork chop sauce, but it can also be paired with tomato sauce, sweet and spicy sauce, and salt and pepper.