Homemade Pork Cutlet (Self-Mixed Sauce)

Japanese-style tonkatsu learned to make at home more than a decade ago. It's just that as I get older, I eat less fried food. But there are two foodies in the family, so this one! So I still do it once in a while (once a month), there are few ingredients and basically have it at home, the steps are simple, and the taste is popular! Shanghainese people eat tonkatsu and like to serve it with spicy soy sauce. The Japanese like to eat it with a special sauce (dolphin カツソース), which is also sold in Shanghai's imported supermarkets and Taobao. I accidentally found a chef's sauce recipe in the kitchen, tried it, and nodded wildly: It's this taste!! Then you don't have to buy sauce, just mix it yourself!

Ingredients

Porkchops 4 pieces

Eggs 2

starch 3 tablespoonsor60 g

breadcrumbs 80-100 g

Salt appropriateamount

Whitepepper appropriateamount

Cookingwine 1 teaspoon

Saladoil(forfriedporkcutlets) Appropriateamount

Cooking Instructions

The pork chops are lightly tapped with the back of the knife to relax.
Beat the floppy pork chops one by one, smear them with salt and white pepper one by hand, add a little cooking wine, and after 30 minutes of flavoring, prepare 2 eggs (beaten), 3 tablespoons of starch, and about 80-100 grams of breadcrumbs. It is recommended that these plates be made with large openings, and the back is easy to operate.
Both sides of the pork chops are first coated in a thin layer of starch.
Then pass it through the egg mixture.
Finally, roll in the breadcrumbs.
Well, just wait on a tarpaulin or oiled paper to be fried
Heat an appropriate amount of salad oil over medium-high heat to about 160 degrees. When the chopsticks are inserted, there are small bubbles that slowly rise from the bottom of the chopsticks, and it's almost the same. Or throw a little breadcrumbs into it, and the breadcrumbs will float up immediately, which means that the oil temperature is about the same. (The oil temperature should not be too high, otherwise the pork chops will be very dark immediately, which will easily cause the surface to be fried and the inside is not cooked)
When the oil temperature is about the same, turn the heat to medium-low heat, add the pork chops, and turn them over on both sides while observing the color, and fry them until golden brown and remove them, about 2 or 3 minutes.
Take out the pork chops and let them dry on oiled paper for a while. Seductive
The sauce is here! The recipe I learned from the kitchen friend: 3 teaspoons of light soy sauce, 3 teaspoons of sugar, 2 teaspoons of tomato paste, 2 teaspoons of oyster sauce, 1 teaspoon of water, mix well!
Slice and plate~
Drizzled with your own sauce, it looks good