A young fellow said he wanted to eat fried pork cutlet.I prepared the ingredients and made a portion for my family.Although this fried food is quite fiery, it was very crispy and delicious.When I was making this fried pork cutlet, I also prepared a simple curry vegetable sauce.I poured it over the dish with rice; wow, it was very tasty!You can recommend this to friends who like it as well.The ingredients for the curry vegetable pork cutlet include:Main ingredient: lean pork (500 grams)

　　 Vegetables: green peas, carrot, tofu

Seasonings: curry sauce, chili powder, a little saltRice (as needed), cornstarch, eggs (as needed)Cooking tools:
Fry panStep 1. Prepare the ingredients as shown in the picture.Step 2. Slice the pork and prepare a meat mallet.Step 3. Pound the pork to make it loose.Step 4. Dip the pork in egg, ensuring it is evenly coated.Step 5. Then coat it with cornstarch; before coating, add chili powder and a little salt for seasoning.Step 6. Allow the pork to sit briefly so that the cornstarch adheres well.Step 7. Heat the pan and add oil, then fry the pork cutlets until both sides are golden brown.Step 8. Set aside the fried pork cutlets.Step 9. Prepare some green peas, carrots, and tofu cubes.Step 10. Add water to a pot and bring it to a boil; add vegetable pieces.
Step 11. Cook until tender, then add curry sauce.Step 12. Season with salt as needed.

　　 Step 13. Pour the prepared curry vegetables over the meat and pork cutlets.

 Step 14. You can also enjoy this plain pepper version of fried pork cutlet separately.  Tip:  I used less oil when frying, which I did twice to ensure the pork cutlets were well-cooked on both sides.Cured meat floss.Spread out.  4. Transfer the pork to the egg liquid, coating it evenly with a layer of egg.  5. Then transfer it to the cornstarch, which should first be mixed with pepper powder and a little fine salt for seasoning.Pepper powderand a little fine salt  6. After uniformly coated in cornstarch, let it sit slightly to help the cornstarch adhere better to the pork.  7. Heat the pot with oil and fry the breaded pork pieces.  8. Fry until both sides are crispy golden brown.  9. Prepare an appropriate amount of green peascarrotsand tofu bits.  10. Add water to the pot, bring it to a boil, and then add the stir-fried vegetables.  11. Cook until they are tender, then add curry sauce.  12. Finally, season with an appropriate amount of fine salt.  13. Pour the prepared vegetable curry over the meat and pork chops.  14. You can also enjoy this version of fried pork cutlets with pepper seasoning alone.

Tip:

I use less oil when frying and can fry it in two stages.