Fried Pork Cutlets
Breaded pork cutlet is a classic Shanghai-style preparation with Western culinary roots. The pork loin is tenderized, coated in batter, and deep-fried until golden, then served with spicy soy sauce for a crispy exterior and tender, juicy interior.
Ingredients
Pork shoulder (cut into large slices 13 cm long, 4.5 cm wide, and 0.4 cm thick; pounded thin with the back of a knife)
250 g
Salted breadcrumbs
100 g
Egg (beaten)
1
Flour (for coating)
50 g
Peanut oil (for deep-frying)
1000 g
Shaoxing wine (for marinating)
5 g
Fine salt (for marinating)
2 g
Spicy soy sauce (as a dipping sauce)
50 g
MSG (for marinating)
1 g
Scallion knot (for marinating)
1
Ginger piece (for marinating)
1
White pepper (for marinating)
1 g
Instructions
1
Preparation and Marination
Cut the pork into large slices about 13 cm long, 4.5 cm wide, and 0.4 cm thick. Lay them flat on a cutting board and pound them thin with the back of a knife. Place in a dish and marinate with the scallion knot, ginger, Shaoxing wine, fine salt, MSG, and white pepper for several minutes.
2
Coating
Crack the egg into a bowl and beat well. Dip the marinated pork slices in the egg wash, coat both sides with flour, then coat thoroughly with breadcrumbs, pressing firmly with the palm of your hand to form the raw pork cutlets.
3
Deep-Frying
Heat a wok over high heat. When the oil reaches about 70% hot (roughly 175 °C / 350 °F), add the raw pork cutlets and fry until pale yellow; remove and drain. When the oil reaches 80% hot, fry the cutlets a second time until golden brown. Remove, drain off the oil, cut into small pieces with a knife, arrange on a plate, and serve with a small dish of spicy soy sauce on the side.
