How to make crispy and moist homemade curry pork cutlet
Add fresh and crispy pork cutlet fried directly at home, nutritious vegetables, and boiled curry, and there's no need for words! I used Japanese curry golden curry, but you can replace it with regular commercial curry Make it delicious and eat it!
6 serving
Within 90 minutes
김만개
Ingredients
  • solid curry
    1/2ea
  • Potato
    2~3ea
  • onion
    2ea
  • Carrot
    1ea
  • Sirloin with pork
    200g
  • Sirloin with pork
    7piece
  • egg
    2ea
  • Flour
    1cup
  • bread crumbs
    2~3cup
  • ground pepper
    little
  • Salt
    little
  • Water
    3cup
  • Cooking oil
    suitably
Cooking Steps
STEP 1/15
*Making pork cutlet*
When I bought pork for pork cutlet at a butcher's shop, they cut all the meat and gave it to me, but I prefer thin pork cutlet, so I patted it more. It's a process that can be omitted depending on the thickness of pork cutlet.
STEP 2/15
To remove the smell of the pork, simply sprinkle pepper on the front and back of the meat and a little salt on the base
STEP 3/15
Put a little flour on the front and back of the meat.
STEP 4/15
Cover the egg with water in front and back and forth.
STEP 5/15
Lastly, press down on the bread crumbs with your hands and coat them thoroughly in front and back.
STEP 6/15
Slice the onions according to the grain.
STEP 7/15
Cut potatoes and carrots into bite-sized pieces.
STEP 8/15
Stir-fry onions in a pan with 2 tablespoons of cooking oil until brown.
STEP 9/15
Then add pepper to the pork and stir-fry.
STEP 10/15
Add all the potatoes and carrots, and stir-fry until the potatoes are clear
STEP 11/15
Pour 3 cups of water and bring to a boil.
STEP 12/15
When the water boils, add curry and melt.
STEP 13/15
Stir it over low heat and boil it for a bit more!
If the curry is too dry, add a little bit of water to control the concentration
STEP 14/15
Lastly, fry the pork cutlet in enough heated oil and get ready to eat.
STEP 15/15
Put rice, curry, and pork cutlet on top, and you're done!
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