This week’s recipe is one of my husband’s favorites, deep-fried pork cutlet with breadcrumbs. I know, deep-fry sounds unhealthy but trust me, if you do it right, it will not be oily at all but instead, you get soft and moist meat wrapped in a crispy breadcrumb coating. Eat it together with a refreshing green salad – heavenly!
I chose a smaller cutlet (minute steak) in this recipe as it will be cooked quicker and it reduces the time, which the steak stays in the oil. In addition, the breadcrumb coating will stay nice and golden instead of burnt. You can use chicken instead of pork if you prefer.
The secret to keep the coating crispy is to lay the cooked steak on a cooling rack straight after deep-frying. Let the steak stand for a minute or so before cutting it. This will ensure that the coating stays firm, and crispy. This dish requires minimum seasoning but yet, the whole combination makes it a very delicious dish indeed.
For the pork cutlet:
- 3 pieces (or 6 pieces, 2 each if you are very hungry) organic pork minute steaks,
- approx. 90g each.
- ¼ cup plain flour plus more
- 1 egg -beaten
- ½ cup breadcrumb or Panko (Japanese breadcrumb, Asian store)
- Salt and pepper
- Vegetable oil for deep-frying
- Mustard for serving
- 1 lemon, cut into wedges for serving
For the green salad:
- 150g mix green leaves salad, wash and spin dry
- 1 large handful of cherry tomatoes, halved
- 1 medium carrot, grated
For the ponzu dressing:
- 50ml soy sauce
- 50ml mirin
- Juice of 1/2 lemon (more to taste)
- 5 cm piece konbu seaweed (dried kelp), wiped off the salty deposits. (You can find konbu in Asian store)
First we prepare the salad: put the green salad leaves, cherry tomatoes and grated carrot in a large salad bowl, set aside. To make the dressing, put the mirin in a small saucepan and bring to boil, then simmer for 2 minutes to reduce the content of the alcohol. Remove from heat then add the rest of the dressing ingredients, let it cool and refrigerated until serving.
Season the cutlets with salt and pepper, set aside. Put flour, egg and Panko in three separated plates. Spray the panko with a little bit water. Heat the oil in a heavy bottomed frying pan or wok, coat the cutlet first with flour, then dip it into the egg and lastly coat it with panko. When the oil is hot enough (to check this, drop a little panko in the oil, if it sizzle, then the oil is ready.), slowly and carefully lay the coated cutlet in the hot oil. Reduced the heat to medium, let it fry for one and a half minute then turn it over, cook for an other one or two minute until cook through.
Lift the cooked cutlet with a thong or chopsticks and lay it on a cooling rack (put a plate lined with kitchen paper underneath to catch the oil), let it stand for a minute or so. While the steak is resting, mix the salad with the dressing. Cut the steak in smaller pieces and served with a wedge of lemon, mustard, and green salad.