Deep-fried Pork Cutlet 炸猪排

Overview

Chinese Name: 炸猪排
English Name: Deep-fried Pork Cutlet; Fried Pork Phop
Category: Shanghai Cuisine上海菜
Main Ingredients: Pork

Deep-fried Pork Cutlet炸猪排 is a kind of fried pork dish all over the world. Originated in Vienna, Austria, it has developed into characteristic food independently in Shanghai, China, and Japan. The practice of fried pork chops around the world has a long history, and you can also feel the charm of these characteristic delicacies in the production process.

Vienna pork chop in Austria is bigger than a human face and is an essential food in coffee shops. The method is to flatten the pork to more than 70cm, soak it in champagne for several hours, then wrap the egg liquid, wrap the bran on it, and fry it in the pot.

Shanghai fried pork chop is a distinctive traditional snack. It is wrapped with thick Chinese flour without bread bran. It needs to be freshened with spicy soy sauce for seasoning.

Japanese fried pork chop is a famous snack in Japanese cuisine. It is wrapped with flour and then bran. Instead of flattening the meat, it pays attention to the thickness of the meat.

Shanghai people have great feelings for fried pork chops. There are some historical factors. In the past, the materials in Shanghai were not as developed and rich as they are today. Fried pork chop, a cheap and high-quality food, has become a “Star” at the foot of the streets. Whether it’s entertaining guests or getting together at home, it’s always polite and popular to serve a plate of delicious fried pork chops.

It is said that every mother with exquisite cooking skills in Shanghai has the unique skill of making secret fried pork chops. A naughty child can sit at a table with delicious ingredients. Shanghai people love fried pork chops so much that even if many Shanghai people eat all kinds of delicacies in the future, the best flavor in their mind is always the aroma of the pork chops fried by their mother in the pot.

An authentic Shanghai fried pork chop takes a lot of effort in preparation alone. It takes a long time to flip the back of the knife until a pork chop is twice the size of the original. It can be said that the chef’s patting skill directly determines whether a pork chop is crisp at the entrance.

Of course, the sauce prepared when eating fried pork chops, spicy soy sauce is a sauce with Shanghai characteristics. Spicy soy sauce originated in England, also known as black vinegar or Worcester sauce伍斯特沙司. Since the Qing Dynasty清朝 was introduced into Shanghai, it has been very popular. It tastes sour, sweet, and slightly spicy, and its color is black and brown, which is very distinctive.

How to make Deep-fried Pork Cutlet?

Ingredients：

Moderate pork tenderloin
An appropriate amount of cheese tablets
An appropriate amount of ham slices
An appropriate amount of eggs
An appropriate amount of flour
An appropriate amount of bread crumbs

Instruction:

Step 1, Pat the pork tenderloin loose and slightly thinner with the back of a knife or meat beater, and cut off the irregular meat around it. It’s best that each piece of meat is about the same size. Don’t beat it too hard or too thin. Otherwise, the fried meat is not thick enough and doesn’t taste good.
Step 2, Take two pieces of meat of the same size and fold a piece of ham on the meat. The ham is smaller than the meat.
Step 3, Another piece of cheese is smaller than the meat.
Step 4, Put a layer of starch on the periphery of the pork tenderloin. If it is too dry and not sticky, you can dip it in a little water.
Step 5, Then put the two pieces of meat together and press the outer circle tightly with a little force. Otherwise, it is easy to spread when frying, and the meat cheese will leak out.
Step 6, Dip the meat with a layer of flour and dip it evenly. When you pick it up, pat the meat slightly and pat off the excess flour.
Step 7, The meat stained with flour is coated with egg liquid.
Step 8, Finally, dip a layer of bread crumbs. When dipping bread crumbs, you can press them with some force to make the bread crumbs stick more solid. Repeat pressing the front and back several times until you can’t see the flesh. When you pick it up, pat the flesh slightly and pat off the excess bread crumbs.
Step 9, Heat the oil in the pot and fry over medium heat for about 3 ~ 5 minutes (the frying time depends on the size of the meat). In this process, turn over and fry evenly. When the color is about to turn golden yellow, turn the fire up to raise the oil temperature, so as to force the oil out of the meat (about 30 seconds), and then fry the pork chops out of the pot.