pork cutlet on the crotch
A thin pork cutlet made with pork bulgogi persimmon. It looks like a crotch, so I named it a crotch pork cutlet. Another taste that melts in your mouth. Everyone compliments me.
2 serving
Within 30 minutes
lemonsatelier
Ingredients
  • pork neck
    230g
  • bread crumbs
    2cup
  • Flour
    1cup
  • egg
    2ea
Cooking Steps
STEP 1/9
Pork cutlet is usually thick.
I didn't buy anything that was cut from the neck, so I made it with that's all.
They named it "Crotch Pork Cutlet".
Oh, my. Is it because the meat is about 2mm thin... Let's start the pork cutlet that melts in your mouth.
We should make bread crumbs first, right?
Two or three slices of bread will do.
STEP 2/9
Cut the bread into small pieces in a blender
STEP 3/9
Bread crumbs, flour, eggs, meat..It's all set.
STEP 4/9
I bought the meat that was already cut and frozen.
If it's defrosted enough to fall individually
STEP 5/9
Prepare it in the order of flour, egg, bread crumbs.
STEP 6/9
You have to fry the oil slowly at 160 degrees to get a crispy taste.
STEP 7/9
Remove the remaining grease from the kitchen towel.
STEP 8/9
I prepared pork cutlet dipping.
STEP 9/9
4 pieces of pork cutlet, salad, 70g of rice, and pork cutlet sauce on a large plate.
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