1. Wash the tenderloin and cut into two slices horizontally
2. Cut the size of two pieces
3. Beat the tenderloin repeatedly with a small hammer or rolling pin
4. Beat until the volume increases, and then lightly cut the tenderloin with a knife. After cutting horizontally and vertically, it is the same as using a toothpick to stick it. It will taste better when marinating.
5. Add Orleans grilled ingredients, chicken essence, salt and pepper to marinate
6. Marinate for about half an hour, at this time the eggs are scattered, the bread crumbs and flour are ready
7. Wrap a layer of egg liquid, a layer of flour, and then a layer of egg liquid
8. Finally wrap it with breadcrumbs
9. Put it in a frying pan and fry, and fry on both sides until the brown is cooked through. Fry on a low fire, don’t fry it.
10. Diced platter
11. Sprinkle with cumin and pepper powder, one plate of fragrant tonkatsu is ready to be fried, and the other one is fried in the same way
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