Tonkatsu

Name: Tonkatsu
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: piece Tenderloin; Some Flour; 1 piece egg; Some Bread crumbs; Some Spicy Fresh Seasoning

by Chasing the sun

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

China 2 on the tip of the tongue only condenses one point of the lives of Chinese people. In fact, every day, meeting and parting are staged, and they are also closely related to food. The taste is moving, and it is in love!
The crispy skin can't conceal the inner fleshiness at all. The thick sliced tenderloin turns into the temptation of the night under the catalysis of heat. In my dreams, the mouthful of fragrance and the sweet sound of teeth biting down.
The fried pork chops can be served with different dipping sauces and have different flavors. Paired with spicy soy sauce is a Shanghai-style fried steak; paired with tomato sauce, French mustard sauce and mayonnaise can create the flavor of Japanese tonkatsu; cut into small strips, it can become a TV snack to relieve the cravings."

Ingredients

piece Tenderloin
Some Flour
1 piece Egg
Some Bread Crumbs
Some Spicy Fresh Seasoning

Tonkatsu

1. Wash the pork tenderloin and cut into thick slices

2. Use the back of a knife or a meat hammer to loosen both sides. Loose steaks will become thinner and larger

3. Arrange the slapped pig on a plate, marinate in spicy and fresh ingredients for 30 minutes to taste

4. Put the flour and bread crumbs into two plates for use. Knock the eggs into the plate, beat them up and set aside

5. Put the pig into a flour pan and dip it with a layer of flour, shake off the excess flour and put it in the egg liquid to soak it, and then repeat it twice, that is, flour> egg liquid> flour> egg liquid

6. Then put the bread crumbs in the bread crumbs on both sides, and press it with your hands to stick the bread crumbs firmly

7. Pour oil into the wok and heat it to about 175 degrees over medium and low heat. Then put the processed pig into oil and fry it until both sides are slightly yellow, remove it to control dryness, increase the oil temperature, and then re-fry until golden and crisp.