小菜
由 CookWhatHK0 次收藏
豬肉炸扒將豬扒拍薄，依次裹上麵粉、蛋液同日式麵包糠，半煎炸至兩面金黃香脆。
將豬肉橫切，如需要則拍薄至約 3–6 毫米厚。
If needed, slice each pork chop horizontally to create thinner cutlets, then pound them until they are between 1/4 and 1/8 inch thick.
將 2 隻雞蛋打入淺碗，加入 1/4 茶匙蒜粉及 1½ 茶匙鹽，打散拌勻。
In a shallow bowl, crack the two eggs. Add the 1/4 teaspoon of garlic powder and 1 and 1/2 teaspoons of salt, then beat the mixture until well combined.
將 1/3 杯麵粉倒在碟上，另一個碟放 2 杯日式麵包糠。
Place the 1/3 cup of flour onto one plate. On a separate plate, spread out the 2 cups of panko.
每塊豬扒依次裹上麵粉、蛋液，再裹上日式麵包糠。
Take each pork cutlet and coat it first in the flour, then dip it into the egg mixture, and finally press it into the panko to ensure it's fully covered.
鑊中燒熱油至中大火，油深約 6 毫米。
Pour canola or vegetable oil into a skillet to a depth of about 1/4 inch. Heat the oil over medium-high heat.
每面炸 2 分鐘。如果炸色太快或不均勻則調低火力，取出放在廚房紙上瀝油。
Carefully place each coated cutlet into the hot oil and fry for 2 minutes per side. Should the schnitzels begin to brown too rapidly or unevenly, lower the heat accordingly. Once cooked, transfer them to a plate lined with paper towels to drain any excess oil.
