Japanese Deep Fried Pork Fillets ヒレカツ

Method7 steps

1. 1

   Step 1: Cut the pork fillet (300 g) into even-sized thick slices.

   Uses 300 g pork fillet

2. 2

   Step 2: Mix the egg (1), flour (4 tbsp), water (50 ml), and mayonnaise in a small bowl to make a batter.

   Uses 1 egg · 4 tbsp plain flour · 50 ml water · 1 tbsp Kewpie Japanese Mayonnaise

3. 3

   Step 3: Coat each pork fillet slice into the batter then place into the Panko crumbs.

   Uses Evenly sliced pork fillet · Egg, flour, water and mayonnaise batter · 2 cups Japanese Panko crumbs (or any bread crumbs)

4. 4

   Step 4: Finish coating all the pork slices evenly with the panko already set out, pressing lightly so it adheres.

   Uses Battered panko-coated pork slices

5. 5

   Step 5: Heat frying oil in a deep pan until it reaches around 180 c.

   Uses Deep-frying oil

6. 6

   Step 6: Fry the coated pork slices until crisp and golden on both sides and the centre of the thickest piece reaches at least 63°C (145°F) on a food thermometer. Drain on a rack and let them rest for at least 3 minutes before eating.

   Uses All panko-coated pork slices · Oil heated to 180°C

7. 7

   Step 7: Serve the rested pork cutlets with finely shredded cabbage or your chosen vegetables. Sprinkle with sesame seeds if desired.

   Uses Fried rested pork fillet cutlets · Finely shredded cabbage to serve · Sesame seeds to sprinkle