Crispy Taiwanese Pork Cutlets Recipes

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CRISPY PORK CUTLETS



Crispy Pork Cutlets image

I hope you give this easy pork cutlet a delicious cream gravy. You can substitute veal, beef, turkey or chicken for the pork without missing a beat.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h5m

Yield 4

Number Of Ingredients 16

2 (1 1/4 pound) fully trimmed pork tenderloins, cut into 8 pieces
salt and freshly ground black pepper to taste
2 tablespoons all-purpose flour, or as needed
2 eggs, beaten
3 cups panko bread crumbs
2 tablespoons butter
⅓ cup diced dill pickles
1 jalapeno pepper, seeded and minced
1 bunch green onions, chopped, green tops reserved
1 pinch cayenne pepper, or to taste
1 ½ tablespoons all-purpose flour
1 ½ cups cold milk, or more as needed
1 teaspoon Worcestershire sauce, or to taste
¼ teaspoon freshly ground black pepper, or more to taste
½ cup vegetable oil for frying
salt to taste

Steps:

  • Place pork between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound pork with the smooth side of a meat mallet to a thickness of 1/2 inch.
  • Place pork pieces on a plate and season both sides generously with salt and black pepper. Sprinkle 2 tablespoons of flour over pork pieces, lightly coating both sides. Pour eggs over pork, turning to coat.
  • Transfer pork pieces to a bowl filled with panko bread crumbs. Press bread crumbs firmly into the meat on both sides. Transfer breaded cutlets to a clean plate, cover with plastic and refrigerate for 15 minutes.
  • Melt butter in a skillet over medium heat. Stir in pickles, jalapeno pepper, and green onions; cook and stir until onions have softened, about 3 minutes.
  • Sprinkle in 1 1/2 tablespoon flour. Cook and stir for 3 minutes.
  • Slowly stir in 2 to 3 tablespoons cold milk, whisking constantly. Stir in remaining milk, Worcestershire sauce, and black pepper. Simmer on low for 5 minutes. Taste and adjust seasoning.
  • Heat half the vegetable oil in a large skillet over medium-high heat. Add 4 breaded pork cutlets and cook until pork is not longer pink inside, and the crust is well-browned, 4 to 5 minutes per side. Transfer to plate lined with paper towels. Sprinkle with salt. Repeat with remaining vegetable oil and pork cutlets.

Nutrition Facts : Calories 748.3 calories, Carbohydrate 71.2 g, Cholesterol 273.7 mg, Fat 29.3 g, Fiber 1.9 g, Protein 66.8 g, SaturatedFat 11.6 g, Sodium 883.3 mg, Sugar 6.2 g

CRISPY TAIWANESE PORK CUTLETS



Crispy Taiwanese Pork Cutlets image

Flattening pork chops with the dull edge of a cleaver or heavy knife gives the surface an almost fluffy texture and helps the potato starch coating adhere.

Provided by Lisa Cheng Smith

Categories     Bon Appétit     Dinner     Lunar New Year     Fry     Pork     Soy     Dairy Free     Peanut Free     Tree Nut Free     Kid-Friendly

Yield 8 small servings

Number Of Ingredients 14

4 (½"-thick) boneless pork loin chops (about 1 lb.)
⅓ cup soy sauce
⅓ cup unseasoned rice vinegar
2 Tbsp. soy paste
2 tsp. granulated sugar
½ tsp. freshly ground black pepper
¼ tsp. freshly ground white pepper (optional)
¼ tsp. ground cinnamon
¼ tsp. Five-Spice Powder
1½ cups Chinese sweet potato starch
Vegetable oil (about 3 cups; for frying)
Gochugaru (fine Korean red pepper powder; for serving; optional)
Special Equipment:
A deep-fry thermometer

Steps:

  • Working one at a time, place pork chops on a cutting board and use the back of a cleaver or heavy chef's knife to pound meat, moving knife back and forth across the surface, to ⅛"-¼" thick. The surface will be jagged and textured.
  • Whisk together soy sauce, vinegar, soy paste, sugar, black pepper, white pepper (if using), cinnamon, Five-Spice Powder, and ⅓ cup water in a large bowl. Add pork chops and turn to coat well. Cover and chill at least 2 hours and up to 6 hours.
  • Remove pork from marinade and pat dry. Place sweet potato starch in a large shallow dish. Working one at a time, dredge pork in starch to coat well on both sides; shake off excess and transfer to a plate.
  • Clip thermometer to the side of a large skillet or pot and pour in oil to come ½" up sides. Heat over medium-high until thermometer registers 350°F. Working in batches, fry pork until just golden, about 30 seconds per side. Transfer to a wire rack set inside a rimmed baking sheet and let drain.
  • Repeat process, frying pork a second time until deep golden brown, about 30 seconds per side. Return to rack and let cool slightly.
  • Transfer pork to a cutting board; slice into strips. Arrange in a single layer on a platter; sprinkle with gochugaru if using.

TAIWANESE PORK CHOPS



Taiwanese Pork Chops image

This pork chop recipe has a great flavor using Chinese five-spice powder. If you can find sweet potato powder, use it instead of cornstarch. Serve this with plain white rice and a simple vegetable side.

Provided by SHARONLIN

Categories     World Cuisine Recipes     Asian

Time 1h20m

Yield 4

Number Of Ingredients 9

4 (3/4 inch) thick bone-in pork chops
2 tablespoons soy sauce
1 tablespoon minced garlic
1 tablespoon sugar
½ tablespoon white wine
½ tablespoon Chinese five-spice powder
vegetable oil
vegetable oil for frying
cornstarch

Steps:

  • With a sharp knife, make several small slits near the edges of the pork chops to keep them from curling when fried.
  • Into a large resealable plastic bag, add the soy sauce, garlic, sugar, white wine, and five-spice powder. Place chops into the bag, and close the seal tightly. Carefully massage the marinade into chops, coating well. Refrigerate at least 1 hour, turning the bag over every so often.
  • In a large skillet, heat enough vegetable oil to fill the skillet to a depth of about 1/2 inch. Remove chops from resealable bag without wiping off marinade. Lightly sprinkle cornstarch on both sides of the chops.
  • Carefully add chops to skillet; cook, turning once, until golden brown on both sides and cooked through.

Nutrition Facts : Calories 726.9 calories, Carbohydrate 8.9 g, Cholesterol 34.8 mg, Fat 71 g, Fiber 0.1 g, Protein 14.7 g, SaturatedFat 11.9 g, Sodium 477.6 mg, Sugar 3.3 g

CRISPY PORK CUTLETS (TONKATSU) WITH SHAVED CABBAGE SALAD AND GINGER VINAIGRETTE



Crispy Pork Cutlets (Tonkatsu) with Shaved Cabbage Salad and Ginger Vinaigrette image

The pork quality is essential to this dish and you need a tender cut with lots of good marbling. I use a boneless rib chop with very even and dense marbling. I also prefer my cutlets to be thick, as this helps to keep the meat from drying out as you fry it. Please use a heritage breed of pork such as Kurobuta, Berkshire or Iberico; they all have superior flavor and marbling.

Provided by Andrew Zimmern

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 24

1 large head green cabbage, outer leaves and core discarded then sliced paper thin on a mandoline or with a very sharp knife (about 6 cups)
4 boneless pork rib chops, each about 7 ounces and 1/2 to 3/4 inch thick
Kosher salt and freshly ground black pepper
Peanut oil, for frying
1 cup all-purpose flour
3 large eggs, beaten
2 cups panko breadcrumbs
Sea salt
1/4 cup minced chives
1 tablespoon fresh lemon juice, plus lemon wedges for serving
Sea salt
Carrot-Ginger Vinaigrette, for serving, recipe follows
Bull Dog brand tonkatsu sauce, Japanese hot mustard and cooked Japanese short-grain rice, for serving
1/2 pound peeled carrots (2 to 3 medium), coarsely chopped
1 cup peanut oil
1/3 cup rice vinegar
1/4 cup peeled, chopped fresh ginger
1/4 cup chopped shallots
1/4 cup soy sauce
3 tablespoons toasted sesame oil
2 tablespoons fresh lemon juice
1 tablespoon sugar (or more, depending on the acidity of the vinegar)
8 shiso or perilla leaves, optional
Kosher salt and freshly ground white pepper

Steps:

  • Soak the cabbage in ice water for 20 minutes. Drain thoroughly then spin very dry in a salad spinner (or pat with paper towels). Set aside.
  • Meanwhile, carefully score the flat sides of the chops with a paring knife at 1-inch intervals, about 1/4 inch deep. Season with kosher salt and pepper.
  • Heat 3 inches of oil in a large pot to 350 degrees F.
  • Put the flour, eggs and panko in 3 separate shallow bowls. Season the flour with salt and pepper. Dredge each chop in the flour, shaking off the excess; dip in the egg, then dredge in the panko, pressing to help the crumbs adhere.
  • Fry the cutlets in a single layer, working in batches if need be, until medium browned (not burnt), 3 to 4 minutes per side. Transfer the cutlets to a wire rack set over a rimmed baking sheet and season immediately with sea salt.
  • While the cutlets cook, combine the cabbage with the chives, lemon juice and salt in a large bowl and toss.
  • Place each cutlet on a plate; add a pile of the seasoned cabbage and dress with the vinaigrette. Serve right away with some tonkatsu sauce, a smear of Japanese hot mustard on the edge of plate, lemon wedges and bowls of rice on the side, if you like.
  • Bring a medium saucepan of water to a simmer. Add the carrots and cook for 1 minute. Drain then immediately plunge in ice water. Drain again, then place in a blender. Add the remaining ingredients and blend until smooth. Season with salt and white pepper. Refrigerate for at least 30 minutes and up to 1 week. Makes 3 cups.

CRISPY PORK CUTLETS



Crispy Pork Cutlets image

Make and share this Crispy Pork Cutlets recipe from Food.com.

Provided by Boise Cook

Categories     Pork

Time 35m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 5

2 eggs
2 tablespoons mustard
2 lbs pork cutlets
1 cup instant potato flakes
3 tablespoons oil

Steps:

  • blend eggs and mustard together in a shallow pie pan.
  • dip pork in egg mixture, coat with potato flakes.
  • heat oil in a skillet, add pork, heating on both sides until done.

Nutrition Facts : Calories 472.3, Fat 20.7, SaturatedFat 4.9, Cholesterol 242.8, Sodium 247.5, Carbohydrate 12.8, Fiber 1.2, Sugar 0.7, Protein 55.6

CRISPY SESAME PORK CUTLETS



Crispy Sesame Pork Cutlets image

Make and share this Crispy Sesame Pork Cutlets recipe from Food.com.

Provided by anonymous

Categories     Pork

Time 22m

Yield 6 serving(s)

Number Of Ingredients 7

3/4 cup toasted sesame seeds, divided
3 slices white bread, torn into pieces
1/2 cup all-purpose flour
2 large eggs
6 (4 ounce) boneless pork cutlets (1/2-inch thick or pounded out to 1/2-inch thick)
1/2 cup vegetable oil, divided
salt and pepper

Steps:

  • Process 1/2 cup of the toasted sesame seeds in a food processor until coarsely ground. Add the bread pieces and pulse until coarsely ground. Transer to a shallow dish and toss with the remaining sesame seeds.
  • Place the flour in another shallow dish and beat the eggs in the third shallow dish.
  • Rinse the pork cutlets with cold water, pat them dry and season to taste with salt and pepper. One at a time, coat the cutlets lightly in the flour, dip in the eggs, and then dredge in the sesame seed mixture, pressing gently to adhere.
  • Heat 1/4 cup of the oil in a large skillet over medium heat until just smoking. Fry 3 of the cutlets until deep golden and crisp, 2-3 minutes per side. Drain them on a paper towel-lined plate and set aside.
  • Wipe out the skillet and repeat with the remaining oil and cutlets.

Nutrition Facts : Calories 553.4, Fat 36.9, SaturatedFat 5.7, Cholesterol 133.4, Sodium 322.1, Carbohydrate 21.9, Fiber 4.6, Sugar 0.7, Protein 34.6

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