Visit our other international cooking sites  
Home | Contact us
Welcome Cooking - Japan

Home >> AGEMONO - DEEP-FRIED Recipes



454g boneless pork loin chops, 1 large egg, 3.5 cups of panko (i.e. Japanese bread crumbs), 1 head of green cabbage, 2 tomatoes, 1 stalk of coriander, 3 cups of oil, 1 tsp salt.

(1) 1/4 tsp mirin, 1/4 tsp ground black pepper.
(2) 2 cups of all-purpose flour.


1. Rinse pork chops in running water for 3 minutes; Pat dry with kitchen paper; Tenderize the pork chops with a meat mallet (about 8 minutes); Cut into slices with roughly 1.3cm thickness; Marinate in seasoning (1) for 45 minutes.
2. Cut off the end of green cabbage; Rinse and drain; Shred.
3. Cut off the ends of coriander; Rinse and drain.
4. Beat an egg to a bowl; Beat till well blended.
5. Add seasoning (2) in a shallow bowl.
6. Spread 3 cups of panko in a shallow bowl; Sprinkle with the remaining panko over a flat tray.
7. Evenly dust the pork chops from the step 1 with seasoning (2); Evenly coat with egg; Evenly coat with a layer of the panko; Leave the coated pork chops on the flat try with the panko.
8. Pre-heat an oven to 130 degree celcius.
9. Pour 3 cups of oil to a saucepan.
10. Bring the oil in the saucepan to the boil over a high heat; Turn to a low heat; Add a piece of coated pork chop to the oil; Deep-fry over a low heat for 4 minutes; Turn to a medium heat; Deep-fry over a medium heat for 5 more minutes; Turn to a high heat; Deep-fry over a high heat for 45 seconds; Lift the pork chop up; Drain on kitchen paper; Keep in the oven till ready to serve; Skim off the floating stuff on the surface of the oil (Repeat the step 8 till all the pork chops are deep-fried).
11. Rinse tomatoes; Drain; Cut into quarters.
12. Arrange the crispy pork cutlets on serving plates with the green cabbage, the tomatoes and the coriander on the side.