Pork cutlet with Wedgeford Brown
This is a basic tonkatsu with a Wedgeford Brown sauce on top. Nami from Just One Cookbook was my original source of recipes for pork cutlets.
1. Pork loin, no bone
2. Salt, pepper, potato starch
4. Panko (or just regular bread crumbs)
5. Oil, maybe for frying or maybe for the air fryer
6. 1 Tbs Wedgeford Brown
7. 4 Tbs broth of some kind
What to do with it:
1) US pork loins are often cut quite thick, and they won’t cook all the way through if you fry them, so the first thing to do is to beat the heck out of your pork loin until it’s very thin (like 1/2 inch thick).
Then salt and pepper it.
After it’s been salted and peppered, dredge it in potato starch (you can use corn starch, but I hate corn starch), then dip it in egg.
2) Dip it in Panko/bread crumbs. Note: if you’re going to be cooking this in the air fryer, you should add about 1 Tbsp oil to the bread crumbs and mix it around. Otherwise, just use regular bread crumbs.
3) Either pop this in the air fryer (for about 10-15 minutes) or into hot oil (the oil should be hot enough that when you put a wooden chopstick in, little bubbles come up. I have no idea what temperature that corresponds to).
Note: the air fryer uses far less oil, so there’s that, if that’s important to you. Deep frying obviously tastes better.
4) Check the internal temperature of your tonkatsu—it should be around 160 degrees. If not, it goes back—either into the air fryer, or, if you deep-fried it, into an oven at 350.
5) In a sauce pan, mix your broth (if you don’t have broth, you can just use water in a pinch) and your Wedgeford Brown. Heat to just below a simmer.
6) Get about 2 Tbsp potato starch, and add 1 Tbsp water to this. Mix until dissolved.
7) Dump this into your sauce mixture on the stove, stirring as you do so that lumps don’t form.
8) At this point, your pork cutlet has rested long enough, so cut it into strips, and then pour the Wedgeford Brown sauce on top.