Shanghai Fried Pork Cutlet
A hallmark of Shanghai-style Western cuisine, featuring tender meat with a crispy exterior and juicy interior, served with spicy soy sauce.
Ingredients
Pork cutlet (tenderized by pounding with a meat mallet)
to taste
Egg wash
to taste
Flour
to taste
Breadcrumbs (long-grain)
to taste
Instructions
1
Step 1
Use a meat mallet to repeatedly pound the pork cutlet until the meat becomes tender and soft.
2
Step 2
Pass the tenderized cutlet through three coatings: dip in the egg wash, then coat with flour, repeating this sequence three times.
3
Step 3
Finally, after the last egg wash dip, coat the cutlet with long-grain breadcrumbs and deep fry until golden and cooked through.
