- Remove all fat and silver skin from the pork tenderloin.
- Slice the pork crosswise into 6 pieces.
- Stand each piece on one of the cut sides and push down to flatten.
- Cover with plastic wrap and light pound with the smooth side of a meat tenderizer until about 1/3 inch thick.
- Sprinkle with salt and pepper on both sides.
- Dip each pork cutlet into the flour, then the egg and then coat with the panko bread crumbs. Press the breadcrumbs lightly into the meat.
- Lay the breaded cutlets on a wire rack in a single layer and refrigerate for at least a half an hour (up to a couple of hours) so the coating adheres well.
- Heat enough oil to cover the meat to about 330 degrees. Slide in 2 or 3 pieces of breaded pork and fry until the underside turns golden brown, then turn over.
- Do not fry too many pieces together at one time. Drain on a rack or paper towels.
- Cut the fried cutlet into 3/4" strips and serve with sauce, rice, and lightly pickled vegetables.
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