Cutlets in Japanese

Cutlets in Japanese - a taste of real Japanese cuisine. In fact, there is nothing special in the preparation of such cutlets, because they are somewhat reminiscent of our meat chops, only roll them not only in batter, but also in breadcrumbs. The only difference is that deep-fried dishes are called tempura by the Japanese and are usually served with cabbage and tonkatsu sauce. One thing I want to say is that despite the similarities, the cutlets are very tasty, juicy and tender.

Ingredients

• Boneless pork meat - 750-800 grams
• Chicken eggs - 2 pieces
• Wheat flour - 200 grams
• Breadcrumbs - 200-250 grams
• Salt
• Ground black pepper
• Vegetable oil

Directions

1. To cook delicious Japanese cutlets, you must first choose pork. Ready-made pieces of boneless pork, which can be purchased either in a supermarket or in the meat department at the market, are suitable for this purpose. If you want to cut the meat into pieces, then it is best to take the loin, as this dorsal part of the pig, which is mostly rectangular in shape and it is very convenient to cut into portions, in addition, it is almost fat-free. Most likely, this is the only disadvantage of the loin, as the dish can turn out dry. In any case, you can take ready-made pieces of pork, and cut them yourself, the main thing - that you like them. I often take a loin, as it is easy to cut and it is very soft and tender. And due to the fact that I soak it in eggs and make batter, the meat turns out juicy. So, to begin with, wash the meat well under running warm water and spread it on a cutting board. Using a knife, remove the ingredient, if necessary, the film, veins and fat. After that, with the same sharp handy tools, cut the pork into portions across the fibers, not more than 1 centimeter thick. Note: one piece should weigh about 120-130 grams and everything we should get from the calculation of the amount of meat specified in the ingredients of about 6 pieces. Then, again, wash the pork pieces well under running warm water and immediately after that wipe dry with paper kitchen towels.
2. After that, using a special kitchen hammer, beat the meat. Salt and pepper the ingredient to taste and set aside for a while in a plate soaked in spices.
3. Break the eggshell with a knife, and pour the egg white and yolk into a bowl. Using a hand whisk, beat the eggs to form a homogeneous yellow mass. Then add 1.5 tablespoons of flour to the container and again beat everything well with handy tools.
4. In another bowl, pour the breadcrumbs and start the process of cooking meatballs in Japanese. So, spread the beaten pieces of pork on a cutting board and lightly sprinkle the main ingredient with flour on both sides.
5. So, after we rolled the pork in flour, clean dry hands poppy main ingredient in the egg mixture so that the beaten eggs completely cover the meat
6. After - shake the chop several times over a bowl with beaten eggs to drain the extra egg mixture from the pork. And only at the end roll the meat on both sides in breadcrumbs.
7. Prepared cutlets are temporarily set aside, as they cook very quickly and therefore it will be easier for us to fry them in oil.
8. Meanwhile, pour the oil into a deep fryer, or into a deep frying pan or bowl with a thick bottom so that the oil completely covers the cutlet, and put the container on medium heat. When the oil is well heated, spread one meat dish gently with your hands so as not to burn. Fry the cutlets for 2 minutes or until golden brown crust forms on the surface. Immediately after that, remove the chop with a skimmer and transfer to a dish covered with paper towels. Set the cutlets aside so that excess fat drains from them.
9. Once all the Japanese cutlets are ready, they can be served with shredded cabbage, seasoned with olive oil, and be sure to tonkatsu sauce. After all, tonkatsu sauce is a vegetable dressing for poultry and meat dishes, it has a pleasant, rich aroma and sweet and sour taste.
11. Bon appetit!