Crispy Homemade Pork Cutlet with Molten Cheese
Pork Tenderloin Cheese Cutlet made with Minced Meat…
I made cutlets using pork tenderloin I bought.
Ingredients- Pork tenderloin 500g
- All-purpose flour 1 cup
- Eggs 3
- Breadcrumbs, as needed
- Vegetable oil 3 cups
- Tonkatsu sauce
- Mozzarella or cheddar cheese, a little
Seasoning- Herb salt, a pinch
- Herb salt, a pinch
Cooking Instructions
Step 1
These are pork tenderloin cutlets I practiced filleting and then used for this recipe. If you’re new to filleting, you can ask your butcher to prepare the tenderloin thinly sliced for cutlets, or simply use pre-sliced pork loin.
Step 2
Now, finely mince the pork tenderloin using a knife. Aim for a texture that’s well-chopped but still retains some juiciness.
Step 3
Gather all the minced pork together. This will form the base of our delicious cutlets.
Step 4
Season the minced pork with a pinch of herb salt. This will help remove any porky smell and add a subtle flavor.
Step 5
Prepare your dredging station: one plate with all-purpose flour, another with beaten eggs, and a generous amount of breadcrumbs in a third. Ensure you have enough breadcrumbs for a good coating.
Step 6
Take a portion of the seasoned minced pork and form it into a round, flattened patty shape. Try to make them uniformly thick so they cook evenly.
Step 7
Place a small amount of cheese in the center of each patty. Carefully fold the edges of the minced pork around the cheese, ensuring it’s completely enclosed to prevent leakage during frying. Pinch the edges firmly to seal.
Step 8
Coat each cheese-filled patty: first, dredge it lightly in flour, shaking off any excess. Then, dip it into the beaten egg, ensuring it’s fully coated. Finally, press it firmly into the breadcrumbs, coating all sides evenly. A good breadcrumb coating is key to a crispy exterior.
Step 9
Heat about 3 cups of vegetable oil in a frying pan over medium-high heat (around 350°F or 175°C). Carefully place the breaded cutlets into the hot oil. Fry for about 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Drain on a wire rack or paper towels. Serve hot with your favorite tonkatsu sauce.
