Pork Cutlet
After tenderizing and marinating the pork cutlet, coat it sequentially in cornstarch, egg wash, and breadcrumbs, then cook in the microwave.
Ingredients
boneless pork chops (tenderized on both sides with the back of a knife, each cut in half, 6 pieces total)
3 (225 g / 8 oz)
Shaoxing wine
1 tbsp
light soy sauce
2 tsp
sugar
1 tsp
sesame oil
1/2 tsp
white pepper
a pinch
salt
a pinch
cornstarch (lightly dusted on the pork chops)
1/4 cup
egg (beaten)
1
breadcrumbs
1/3 cup
oil
4 tbsp
Instructions
1
Preparation
Use the back of a cleaver to tenderize both sides of each pork chop into a large piece, then cut each in half to make 6 pieces total.
2
Preparation
Mix the marinade in a bowl. Place the pork chops in a deep dish in a single layer, pour the marinade over, and marinate for 15 minutes, flipping once halfway through.
3
Preparation
Preheat a grill pan over high heat for 5 minutes. Meanwhile, lightly dust each pork chop with cornstarch, dip in the beaten egg, then roll in the breadcrumbs to form the raw cutlets.
4
Cooking
Add the oil to the grill pan and heat over high heat for 1 minute. Place the cutlets in a single layer without overlapping. Cook over high heat for 2 minutes, flip, and cook the other side for 2 minutes more. Transfer to a double layer of paper towels to drain, then plate. Serve with Chinkiang vinegar on the side if desired.
