edible history lesson!

By Doobydobap · 60 min

Ingredients

Instructions

1. Heat neutral oil in a heavy-duty Dutch oven to half its height, on high, until it reaches 180°C / 355°F.
2. Flatten the pork with a meat hammer until as thin as possible; small holes are fine. Season both sides with salt and pepper.
3. Set up three flat medium baking trays in this order: flour, egg wash, panko. Dredge the pork in flour on both sides and shake off the excess.
4. Dip the floured pork in the egg wash on both sides and let the excess drip off.
5. Press the pork into the panko on both sides so no dry spots remain.
6. Return the panko-coated pork to the egg wash, coat both sides, then press it into the panko again for a second crust.
7. Lower the breaded pork carefully into the hot oil, away from you. Fry 2-3 minutes until golden brown, flip, and fry the other side until lightly golden.
8. Raise the oil to 185°C / 365°F and fry the cutlet a second time for about 1 minute.
9. Rest the cutlet on a wire rack.
10. Brown sauce: in a heavy-duty pot on medium-low, heat oil, then cook the onion and garlic until caramelized.
11. Add the diced carrot and apple and brown them well, since colour adds sweetness, bitterness and the sauce's brown colour.
12. Once the vegetables are caramelized, stir in the tomato paste and cook it to reduce its sharp, astringent taste.
13. Add cinnamon, bay leaves, ginger, honey, brown sugar, soy sauce, apple cider vinegar, Worcestershire sauce and water. Simmer on medium heat for 30 minutes.
14. Dissolve the potato starch in one cup of room-temperature water, stir it into the sauce, and cook on low for 15 minutes without boiling.
15. Season with salt and thin with water if too thick, then pour over the cutlet.

Summarized from Doobydobap's video. Watch it for the details.

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