Mini Pork Cutlets with Shiitake Mushroom Powder
Homemade Mini Pork Cutlets Infused with Aromatic Shiitake Mushroom Flavor
These mini pork cutlets are made with shiitake mushroom powder, giving them a delightfully chewy texture and a deep, savory flavor. They make a fantastic snack for kids or a special dish for any occasion.
Cutlet Batter & Frying Ingredients- Pork loin or tenderloin 500g (about 1cm thick)
- All-purpose flour 1 cup (approx. 120g)
- Panko breadcrumbs 1 cup (approx. 80g)
- Dried parsley 1 Tbsp
- Eggs 2
- Cooking oil (for frying) – ample amount
Flavor Enhancing Seasonings- Herb salt to taste (for marinating pork)
- Shiitake mushroom powder 1/2 cup (approx. 50g)
- Herb salt to taste (for marinating pork)
- Shiitake mushroom powder 1/2 cup (approx. 50g)
Cooking Instructions
Step 1
First, let’s prepare the star of the dish: the pork. Take your pork loin or tenderloin, cut it into pieces about 1cm thick. Gently pat dry any excess moisture with paper towels. Then, generously sprinkle herb salt on both sides of the pork pieces. Layer the seasoned pork and let it marinate in the refrigerator for about 20 minutes. This step not only tenderizes the meat but also infuses it with a wonderful aroma.
Step 2
Now, let’s prepare the coating for the cutlets. In a wide bowl or a zip-top bag, combine 1 cup of all-purpose flour and 1/2 cup of aromatic shiitake mushroom powder. Mix them thoroughly to ensure there are no clumps. Evenly distributing the shiitake mushroom powder is key to achieving a consistent flavor and aroma in the coating.
Step 3
It’s time to coat the marinated pork. Take the marinated pork pieces and coat them thoroughly on all sides with the flour and shiitake mushroom powder mixture. Gently shake off any excess flour. This initial flour coating helps the egg wash adhere better in the next step.
Step 4
Next, we’ll coat the pork with egg wash. In a separate bowl, crack 2 eggs and beat them well with a fork or whisk, ensuring the chalazae (the white strings) are broken up. Dip the flour-coated pork into the beaten eggs, making sure each piece is evenly coated on all sides. This egg layer will help the breadcrumbs stick.
Step 5
Let’s create that crispy outer layer. In a wide dish, mix 1 cup of panko breadcrumbs with 1 Tbsp of dried parsley. The parsley adds a touch of color and fragrance. Now, take the egg-washed pork and press it firmly into the breadcrumb mixture. Ensure the breadcrumbs adhere evenly and completely to all sides. A thicker breadcrumb coating will result in an even crispier cutlet.
Step 6
Finally, it’s time to fry these delicious mini pork cutlets! Pour enough cooking oil into a pan to reach a depth of about 2-3 cm. Heat the oil over medium heat. To check if the oil is ready, drop a pinch of breadcrumbs; if they sizzle and float up, the oil is at the right temperature. Carefully place the coated pork cutlets into the hot oil. Avoid overcrowding the pan, as this can lower the oil temperature. Fry for about 3-4 minutes per side, until golden brown and cooked through. The cutlets should be golden and crispy on the outside and tender on the inside. Once fried, transfer the cutlets to a wire rack or paper towels to drain excess oil. This will help them stay extra crispy.
