Extra Crispy Biscuit Pork Katsu

Yes, I was cooking Mr Porky. We were having guests over and I had a pot of Japanese curry ready. I thought it would be nice to serve it with some crispy pork cutlets. I hadn't touched the meat since my childhood trauma stay rooted with me. So while my guests were enjoying these juicy pieces, I had contented myself with the curry and vegetables instead. Unfortunately, I didn't snap any picture of the curry, which means I will have the save the recipe for another time.


Serves 2 to 3

Ingredients:
3 pieces pork fillets
1 egg (beaten)
3-5 pieces wheat biscuits
1 packet preferred pre-mixed meat frying powder
salt for seasoning
canola oil

Preparation:

• Put biscuits into clean plastic bag and crush them into powder form using hands. It is okay if there is a little lumpy here and there. It adds on to the crispiness.
• Pour biscuit powder onto a wide plate.
• Pour beaten egg onto another plate.
• Pour 1/2 packet of frying powder into another plate.
• Line plates in sequence - frying powder -> egg -> biscuit powder
• Clean and remove additional fats from pork fillets.
• Season fillets with salt.
• Dip 1st pork fillet into the plate with frying powder, coat evenly.
• Then dip into egg and finally, coat with biscuit powder.
• Set aside.
• Repeat the process for 2nd and 3rd fillets.

Cooking:

• Heat about 3 tablespoons of oil in non-stick pan.
• Preheat oil at high heat. Test temperature with wooden spoon or chopticks. The oil is ready when bubbles appear.
• Place the coated pork fillets into hot oil.
• Turn the heat down to medium high and fry until golden brown. (As the fillets were quite thick, lowering the heat helps to prevent the burning the crust too quickly while undercooking the meat which can happen if the oil is too hot. Pan-frying the meat over moderate heat allows it to cook more evenly while maintaining a crisp exterior).
• Turn over and fry the other side until golden brown.
• Drain oil on grease paper and let meat rest for 5 minutes.
• Cut fillets into 2cm strips with a sharp knife.
  
• Serve with hot curry and rice.