How to make pork cutlet
Dignity of a meal Donkatsu is also delicious. One of the foods I wanted to eat the most when I was young, Tonkatsu. My mom used to make it for me when I was young. I'm making it for Songyi now. Kang Hodong Cas, which is a hot topic these days. I was watching the rerun with Songyi, saying, "Wow, it's big, it looks really good." And he said he wanted to eat Songyi, so he made it right away. It's thinner, so it's crispy and savory. I normally like thick pork cutlet, but thin ones like Kang Ho-dong gas are good, too. Especially the taste that children will like.
4 serving
Within 90 minutes
제시
Ingredients
  • pork for pork cutlet
    400g
  • Yogurt
    1
  • Salt
  • ground pepper
  • egg
    1
  • Frying flour
  • bread crumbs
  • parsley powder
  • Water
    1cup
  • Oostasos
    100ml
  • Ketchup
    50ml
  • Soy sauce
    1spoon
  • Sugar
    3spoon
  • potato starch
    1/2spoon
  • Water
    1spoon
Cooking Steps
STEP 1/7
In the past, I would have just done it, but today I have to make Kang Ho Dong Gas, so I added a piece of work.
"Pat it with a bat."
I didn't have a meat hammer, so I tapped it with a glass bottle. If you dab it too thin, it'll rip, so I dab it moderately thinly.
Since you want to eat it often, I should buy a meat hammer.
STEP 2/7
I spread yogurt on the thinly sliced meat. It's the secret of Chef Jung Ho-young from Altoran.
I heard that lactobacillus catches the smell and breaks down the protein of the meat to soften the meat.
STEP 3/7
I sprinkled garlic salt that my sister gave me, ground pepper, season it, and let it ripen in the refrigerator for about 30 minutes.
I'll have to make pork cutlet sauce while it's ripening. I've been lazy lately, so I used a commercial pork cutlet sauce, but I made it specially today.
STEP 4/7
I made pork cutlet sauce by referring to #Jongwon Baek recipe pork cutlet sauce.
I added water, Worcester sauce, ketchup, sugar, soy sauce, starch water, and a slice of butter to add flavor. Traditional sauce didn't have butter, so I tasted it before adding butter, but when I added a piece of butter, it was much more savory and flavorful.
STEP 5/7
The aged pork cutlet was coated with frying powder - egg clothes - bread powder clothes. I pressed down the bread crumbs so that they don't get excited.
STEP 6/7
If you fry it crispy at 170 degrees, you're done making pork cutlet. It's really nice to fry quickly because it's thin. If it's thick, you have to check if it's cooked or not, and it's burnt on the outside and not cooked on the inside, but it's thin, so it cooks really thin.
STEP 7/7
Pork cutlet set with shredded cabbage. Completion.
If you fry parsley powder in bread crumbs, the parsley powder burns.
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