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Potato Chip Crusted Pork Cutlets

4.79 from 19 votes
Print Recipe
Prep Time 12 minutes
Cook Time 6 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Method

Ingredients
  

Tea Brine
  • 1 packet jasmine tea bags
  • 1 tablespoon sweet Chinese Cooking wine (substitute apple cider vinegar)
  • 2 tablespoons salt
  • 4 cups water
Pork Cutlet ingredients
  • 4 pork cutlets (1/2 inch thick)
  • 1 cup flour
  • 3 eggs (beaten)
  • 1 tablespoon rice wine vinegar
  • 2 handfuls potato chips (crushed)
  • 1 cup panko bread crumbs
  • 1/2 cup oil (for frying)
  • 1 teaspoon salt and pepper
Spicy Dipping Sauce
  • 3 tablespoons soy sauce
  • 1 teaspoon chili oil
  • 1 teaspoon vinegar
  • 1 teaspoon water

Method
 

  1. First, mix all the brine ingredients together in a pot and boil for 1 minute.
  2. Next, let the brine cool and place in a zip lock bag with the pork cutlets. Let the pork brine in the fridge 5 hours or overnight (you can skip the tea brine step but makes the pork so much more flavorful and tender).
  3. Now, pat dry the pork with a paper towel and sprinkle salt and pepper on the cutlets.
  4. Next, bread the cutlets! Dip the cutlets in a plate with flour, then dip in a plate with the egg mixed with vinegar, then dip in the plate with potato chips mixed with panko.
  5. Now, add oil to fry pan on medium high heat. Cook the cutlets 4 minutes per side.
  6. Next, while still hot add some salt to the pork cutlets.
Dipping Sauce
  1. First, mix all the dipping sauce ingredients into a bowl.
  2. Next, mix and enjoy!