Crispy Explosive Cheese Pork Cutlet
Experience the ultimate comfort food with this crispy, deep-fried pork cutlet. Each bite reveals a golden, crunchy exterior and a molten, stretchy cheese center.
This explosive cheese pork cutlet has become a viral sensation, and for good reason. It combines the satisfying crunch of a perfectly breaded tonkatsu-style cutlet with a generous, gooey mozzarella filling that stretches with every bite. It is a fantastic, indulgent dish that is surprisingly achievable at home with the right technique.
Ingredients
- 400 g pork tenderloin
- 90 g mozzarella cheese, shredded
- 100 g starch
- 2 large eggs, beaten
- 200 g breadcrumbs
- 3 tbsp red marinade
- 500 ml oil for frying
Instructions
- 1Trim the pork tenderloin
Begin by cleaning the fresh pork tenderloin. Use a meat cleaver to carefully trim away any excess fat, ensuring the meat is clean and ready for preparation. This creates a better texture for the final cutlet.
Tip: Keep your knife sharp for clean cuts without tearing the meat fibers. - 2Slice the pork tenderloin
Carefully slice the trimmed pork tenderloin into thick pieces, making sure not to cut all the way through the meat. Leaving the pieces attached at the base makes the meat easier to handle and tenderize uniformly in the next step.
Tip: Use a sharp meat cleaver and control your pressure to avoid slicing the pieces completely apart. - 3Tenderize the pork slices
Lay the partially sliced pork tenderloin out flat on a clean prep surface and cover it entirely with a sheet of plastic wrap. Using a heavy meat mallet, gently but firmly pound the meat until it reaches an even thickness of about 3 millimeters.
Tip: The plastic wrap prevents the meat fibers from tearing and keeps your work surface clean while pounding. - 4Marinate the pork
After tenderizing the pork slices until they are about 3 millimeters thick, place them into the prepared red marinade. Coat each slice thoroughly on all sides to ensure the flavor penetrates the meat evenly.
Tip: Let the pork sit in the marinade for at least 15 minutes for best results. - 5Dredge in starch
Take the marinated pork slices and place them onto a generous bed of starch. Coat both sides of the meat thoroughly, pressing down gently so the starch adheres well to the wet marinade and forms a complete seal.
Tip: Make sure to cover every crevice with starch, as this creates the base for a crispy, even breading. - 6Dip in egg wash
After dredging in starch, submerge the coated pork cutlet into a bowl of beaten egg wash. Ensure the entire piece of meat is fully moistened by the egg, which will help the final breadcrumb layer stick properly.
Tip: Let any excess egg wash drip off for a second before moving the pork to the breadcrumbs to prevent clumps. - 7Add the cheese filling
Take your marinated pork slices and arrange them flat. Place approximately 90 grams of shredded cheese onto one side of the pork. Fold the pork over the cheese, pressing the edges firmly to create a tight seal, which prevents the cheese from leaking during the frying process.
Tip: Ensure the edges are well-sealed to keep the cheese inside while cooking. - 8Bread the cutlets
Once the cheese-filled pork cutlets are sealed, press them firmly into a tray filled with breadcrumbs. Ensure every part of the cutlet is completely covered in a thick, even layer of breadcrumbs for a perfect crispy texture.
Tip: Press down gently to help the breadcrumbs adhere securely to the egg-washed surface. - 9Deep fry until golden
Heat oil in a deep fryer to 160 degrees. Carefully lower the breaded cutlets into the hot oil. Fry them until they turn a beautiful, deep golden brown on both sides, ensuring the pork is cooked through and the cheese inside is melted.
Tip: Maintain the oil temperature to ensure the exterior is crispy without burning. - 10Slice and serve
Once golden and crispy, remove the cutlet from the oil and let it rest for a moment. Place it on a cutting board and slice it into strips to reveal the melted cheese filling. Drizzle with your favorite sauces and serve immediately while hot.
Tip: Slicing crosswise makes for an impressive presentation that shows off the cheese.
