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とんかつ（豚ロース肉のとんかつ）｜飲食店独立学校 /こうせい校長さんのレシピ書き起こし

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飲食店独立学校 /こうせい校長

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Ingredients

豚ロース肉 : 200g
塩 : 適量
白胡椒 : 適量
卵 : 1個
サラダ油 : 5g
小麦粉 : 適量
パン粉 : 適量
植物油 : 適量
ラード : 適量

Time required

30minutes

Procedure

1) Prepare the pork loin 00:42
Make a vertical cut in the muscle between the fat and lean pork loin.
Make several cuts in the lean meat and do the same on the other side.
Sprinkle salt on both sides and place on a tray lined with kitchen paper.
Cover with kitchen paper, wrap and leave at room temperature for 1 hour.
Sprinkle white pepper on both sides to blend.
Lightly press the red meat on both sides to soften it and shape it.
2) make egg yolk 05:10
Crack the eggs into a bowl and beat.
Add salad oil, mix and put in a vat.
Add flour and bread crumbs to each vat.
3) put on clothes 05:49
Dip 1 in flour, egg liquid, and bread crumbs in that order.
Press diagonally to incorporate the bread crumbs.
4) 揚げる 07:20
Add vegetable oil and lard to a frying pan and heat to 130-135 degrees.
Add 3 and fry for 3 minutes without touching.
Flip over and fry for 3 minutes.
Take it out and let it stand upright to drain the oil for about 5 minutes.
Cut into bite-size pieces and place on a plate to complete.

Point

・Pork loin can be substituted with pork shoulder loin or fillet.
・If the room temperature exceeds 30 degrees Celsius when letting the meat rest in step 1, it is best to leave it in the refrigerator for 30 minutes and then leave it at room temperature for the remaining 30 minutes.
・By adding salad oil to the egg, a film forms on the surface of the meat, preventing the umami and meat juice from coming out.
・If you loosen the bread crumbs before step 3, you can apply them without lumps.
・In step 3, once the flour and bread crumbs have been added, shake off the excess.
・In step 4, if you are using a shallow frying pan, put a heat-resistant mesh in the bottom to prevent it from sticking to the bottom.
・It is good to use 0.7% of salt for pork loin.
・It is good to use 10% of lard for vegetable oil.