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Deep-Fried Pork Cutlet with Chantilly Sauce Lunch Set

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Recipe

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Official manga recipe

Deep-Fried Pork Cutlet with Chantilly Sauce Lunch Set

Difficulty
Total time
1 h 5 min
Hands-on
1 h 5 min
Cost
¥¥¥¥
Servings
2

Equipmentfrying pan, deep-fry thermometer

Tastespicy, crispy, comforting

Ingredients

  • 2 slices pork loin
  • Flour, to taste
  • Panko, to taste
  • Eggs, to taste

Chantilly Sauce

  • 6 tbsp whipping cream
  • 2 tbsp mayonnaise
  • Tarragon, to taste (Fresh if possible, but dried is okay)
  • Capers, to taste
  • Spring onion, to taste
  • 5 pickled scallions
  • 1 tbsp scallion pickling juice
  • Tabasco, to taste

Optional

  • Shredded cabbage, to taste
  • Rice, to taste
  • Miso soup, to taste
  • Pickled vegetables, to taste

Method

  1. 1

    Trim the pork loin slices and sprinkle them with salt and pepper. To make the breading, coat slices thoroughly with flour, beaten egg, and panko, in that order.

  2. 2

    Put the breaded pork loins in a cold frying pan and then pour in vegetable oil until they are just covered. Turn the heat on to low and heat for 10 minutes.

  3. 3

    Flip the pork loins over and heat for another 5 minutes and then take them out of the frying pan and set aside.

  4. 4

    Heat the oil in the pan to 355°F/180°C. Put the pork loins back in and deep-fry until they are golden brown.

  5. Make the Chantilly Sauce

    5

    Finely chop the tarragon, capers, spring onion, and pickled scallion.

  6. 6

    Pour the cream into a bowl and use a whisk to whip it until soft peaks form.

  7. 7

    Add to step 6 the mayonnaise, pickling juice, tabasco, and the finely chopped ingredients from step 5 and fold them in until thoroughly combined. Season to taste with salt and pepper.

  8. 8

    Plate the deep-fried pork loin and top generously with the whipped cream. Garnish with shredded cabbage and plate with steamed rice, pickled vegetables, and a bowl of miso soup.

Food safety
  • Cook whole cuts of pork to at least 63 °C / 145 °F and rest for 3 minutes.
  • Heat frying oil to the stated temperature only, never leave it unattended and keep a lid nearby to smother flare-ups; never use water on an oil fire.