Japanese Hito-kuchi Katsu (mini deep fried pork cutlets).

You can cook Japanese Hito-kuchi Katsu (mini deep fried pork cutlets) using 6 ingredients and 10 steps. Here is how you cook it.

Ingredients of Japanese Hito-kuchi Katsu (mini deep fried pork cutlets)

1. Prepare 1 lb of pork tenderloin.
2. Prepare 8 tablespoon of all purpose flour.
3. Prepare 1 of large egg.
4. You need 10 tablespoon of panko (buy “panko” not “bread crumbles”).
5. You need of Salt and Pepper for taste.
6. It's of Olive oil for frying.

Japanese Hito-kuchi Katsu (mini deep fried pork cutlets) step by step

1. Slice the tenderloin diagonally, each piece should be a inch thick, palm size (or smaller)..
2. Pound the meat with a meat mallet to make the thickness even.
3. Salt and pepper very lightly on the both sides of the meat then coat each piece with flour. (I do step 1-3 on the same cutting board).
4. Beat the egg in a bowl - add 1-2 tablespoon water and mix it well, in a large plate, spread out panko. Set both aside.
5. Work one piece at a time. Dip the meat in the egg mix first, flip to coat both sides, move it to the panko plate and press the panko on the both sides - place it on a clean plate and move on to the next piece.
6. Heat the oil in a large deep skillet (you don’t need a lot of oil, 1-2 inch would be enough). Drop a piece of panko and if it touches the bottom of your pan for 1 sec and float with small bubbles, the oil is at the right temperature!.
7. When the oil is hot, put the meat in the oil - don’t over crowd the pan and don’t touch them until it starts moving around by itself in the pan.
8. When the meat start moving around and floating in the oil, you can flip it. Cook the other side until both sides become golden brown (3-4 mins each side).
9. Rest the fried pieces on the paper towel lined rack while cooking the rest of the pieces so that you can get rid of excess oil.
10. Serve with Okonomi sauce! (which you can find online on rakuten).