Wednesday, December 07, 2005

Pork Chop Cutlet

I used to cook Pork Chop Cutlet last time, but never so tasty like this particular recipe. Jingle26 shared this recipe at Nurkochen. She got it from her friend who had attended cookery lessons at community centre. It was the taste of garlic that made this Pork Chop Cutlet different from those that I had made in the past. Ni doesn't like garlic, when she bit into the Pork Chop Cutlet, I stole a glance at her from the corner of my eye ( *blush* I felt guilty for adding her most feared minced garlic without informing her) and asked her opinion, she said it was delicious. *Phew!* I was so happy when the garlicphobe chomped away unknowingly. Most of the time when I added garlic to my dishes, I had to slice thinly instead of mincing it so she could remove it from her food, otherwise she would take an hour to finish one meal. *roll eyes*



Pork Chop Cutlet

Ingredients:
1/2kg pork chop, cut into 8 slices
2 beaten egg
50-80g plain flour
50-80g breadcrumbs

Marinade for pork chop:
1 tsp of minced garlic
2 tbsp of light soy sauce
1/2 tbsp of sugar
1/2 tsp of salt
1 tsp corn flour
1-1/2 tbsp of cooking oil (add last)


Method:

Tenderise pork with millet or back of a cleaver.

Marinate pork for about an hour.

Smack the marinated pork on the plain flour, dip into beaten eggs and cover it with bread crumbs.

Deep-fry the pork with hot oil, till golden brown and crispy.

Cut into thin strips and serve with chilli sauce and LP sauce.

11 Comments:

  • At Wednesday, 07 December, 2005, Blogger fooDcrazEE said…

    why didnt u call and invite me over for makan ?

     
  • At Thursday, 08 December, 2005, Blogger linnish said…

    looks delicious, eve! making me hungry now! one question, how big is the pork chop? from your pic, they look like they are nuggets size? the pork chops sold here have thin cuts & thick cuts..so if I were to make these, wonder which type to get?

     
  • At Thursday, 08 December, 2005, Blogger Tazz said…

    Mike, going up and down the mountain isn't convenient for you, so I didn't invite you over. *lol*

    Lin, okay I still have two pieces in my freezer, the measurement is about 11cm x 6cm x 2cm after deep frying. I just told the butcher that I wanted to make pork chops and he gave me the exact kind of pork. HTH! ;)

     
  • At Thursday, 08 December, 2005, Blogger Jan said…

    looks so delicious with crispy edge!

     
  • At Thursday, 08 December, 2005, Blogger Jas said…

    Eve,

    I was about to ask use which part of the pork too. I wonder is it loin meat??? Btw your pork chop looks delicious. *Drool*

     
  • At Thursday, 08 December, 2005, Blogger Tazz said…

    Thanks Jan & Jas.

    Jas, the butcher speaks hokkien. I said pork chop and he said Bak Tau. So you go to a hokkien speaking butcher and say Bak Tau. *lol*

     
  • At Thursday, 08 December, 2005, Blogger fooDcrazEE said…

    Bak Tau sounds like Pork Head.....lolz

    Loin is good or take the ribs lar. Leave or take away the bone

     
  • At Friday, 09 December, 2005, Blogger linnish said…

    ok eve, I know how big it is now after seeing ur measurements, thanx for being so exact..hehe!

     
  • At Friday, 09 December, 2005, Blogger Fonia said…

    Wow... Eve, they really look good! *Drooling* Thanks ya, u give me idea what to cook on DH off day... ((( hug hug)))

     
  • At Friday, 09 December, 2005, Blogger Tazz said…

    Thanks Mike for answering the question.

    Lin & Fonia, don't mention! :)

     
  • At Friday, 09 December, 2005, Blogger Jas said…

    LOL, thanks

     

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