Crispy Outside, Juicy Inside! Homemade Golden Pork Cutlet Recipe
How to Make Delicious Pork Cutlets at Home
Create delicious, golden-brown pork cutlets at home with thick pork loin – crispy on the outside and wonderfully juicy on the inside! We’ll share simple marinating tips to eliminate any pork odor and detailed instructions on how to perfectly coat your cutlets. Plus, learn how to store leftovers for a quick meal anytime!
Pork Cutlet Ingredients- Pork loin for cutlets, 2 units (approx. 600g)
Breading- All-purpose flour (about 1 cup)
- Egg wash (2-3 eggs beaten)
- Panko breadcrumbs (about 2 cups)
Meat Marinade- 1/2 onion
- 2 Tbsp minced garlic
- 2 Tbsp cooking sake (mirin or rice wine)
- 0.3 tsp black pepper
- 2 Tbsp Worcestershire sauce
- 0.3 tsp ginger powder
- Salt to taste
- All-purpose flour (about 1 cup)
- Egg wash (2-3 eggs beaten)
- Panko breadcrumbs (about 2 cups)
Meat Marinade- 1/2 onion
- 2 Tbsp minced garlic
- 2 Tbsp cooking sake (mirin or rice wine)
- 0.3 tsp black pepper
- 2 Tbsp Worcestershire sauce
- 0.3 tsp ginger powder
- Salt to taste
Cooking Instructions
Step 1
Take the pork loin intended for the cutlets and gently pound it with the back of a knife or a meat tenderizer to make it more tender. Use paper towels to thoroughly pat dry any excess moisture from the meat; this step is crucial for a clean taste and to prevent gamey flavors.
Step 2
In a blender, puree half an onion until smooth. Transfer the pureed onion to a bowl. Add the marinade ingredients: 2 Tbsp minced garlic, 2 Tbsp Worcestershire sauce, 2 Tbsp cooking sake, 0.3 tsp black pepper, 0.3 tsp ginger powder, and a pinch of salt. Mix everything well until combined. Worcestershire sauce is excellent for masking any pork odor and adds a wonderful depth of flavor.
Step 3
After patting the pork dry, evenly coat it with the prepared marinade. Ensure the marinade covers the meat surface well, then let it rest for about 10 to 20 minutes. While it rests, the flavors will penetrate the meat, making your cutlets even more delicious.
Step 4
Gently shake off any excess moisture from the marinated pork. The first step in breading is to dust the pork evenly with all-purpose flour on all sides. The flour helps absorb surface moisture, contributing to a crispier texture when fried.
Step 5
Next, dip the floured pork into the beaten egg wash, ensuring it’s fully coated. The egg wash acts as a binder, helping the panko breadcrumbs adhere securely to the meat.
Step 6
Finally, generously coat the pork with panko breadcrumbs, pressing gently to ensure an even layer all over. Pressing the breadcrumbs firmly will prevent the coating from falling off during frying and will result in a wonderfully crunchy crust.
Step 7
Now that your cutlets are perfectly breaded, it’s time to fry them. Enjoy your delicious, homemade pork cutlets!
Step 8
Pour enough cooking oil into a wide pan so that the cutlets are about halfway submerged. The oil should be preheated to a temperature where the cutlets sizzle immediately upon contact.
Step 9
Carefully place the breaded cutlets into the hot oil. Fry them over medium-low heat, rather than high heat, flipping them occasionally until they turn a beautiful golden brown on both sides. Cooking them thoroughly inside while achieving a perfect exterior crust is key.
Step 10
Once perfectly fried, remove the cutlets from the oil and let them drain on a wire rack. Arrange them attractively on a plate for a delightful homemade meal! Today, I used store-bought sauce, but I’ll share my recipe for homemade pork cutlet sauce next time.
Step 11
To store leftovers, let the cooked cutlets cool completely. Then, place them in freezer bags, 1-2 per bag, and freeze. You can easily take them out and fry them whenever you want a quick meal. Alternatively, lay a sheet of plastic wrap on a flat surface, place a cutlet on it, cover with another sheet of plastic wrap, and repeat the layering process to stack them neatly for convenient storage and easy retrieval.
