Pork tenderloin

Eggs (of hens)

flour

Bread bran

Salt, pepper, curry powder

Japanese pork chop curry rice?

1: Pork tenderloin, with white tendons removed, cut into finger width (about 1.2- 1.5cm). Break the pork chop with the toothed side of the meat hammer (I forgot to give our protagonist a close-up of the tendon injury. You can see the small scar on the pork chop in the glass bowl.

The whole process can be done by the butcher for you.

2. Pork chops are marinated with salt and black pepper on both sides. If it goes with curry, you can sprinkle some curry powder together. It won't take long. Marinate the meat first, and then prepare other seasonings.

3. Flour. Some recipes introduce raw flour. I haven't tried. I wonder if the effect is the same. Add some salt and black pepper to the flour and mix well.

4: Whole egg liquid

Bread crumbs can be bought in the supermarket, which saves trouble. I like homemade bread crumbs. Sometimes when making sandwiches, the trimming of toast and baguette is a good choice. The edges and corners, baguettes and white toast bags are blown dry and crisp, and they are broken bit by bit when watching TV. The pork chop fried with bread crumbs is thicker.

Pickled pork chops dipped in flour.

Shake off the excess flour and dip it in the egg liquid. If you like the thick feeling, you can dip the flour again and wrap the egg liquid again.

It is best to make pork chops and bread crumbs contact in all directions and cover both sides. Don't press hard. Just sprinkle some bread crumbs on both sides and untouched places.

Heat the oil pan, fry it over medium heat, and turn it over while frying. Frying in a big fire tends to turn black, but frying in a small fire is not juicy. The temperature should be controlled well.

Drain the oil and cut into long strips.

Serve with rice and drizzle with curry juice.