Potato Chip Crusted Pork Cutlets

Servings: 4 servings

Author:

Prep Time
12

Cook Time
6

Main Course

Asian

pork Sunday dinner chips

Instructions

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.
7 First, mix all the dipping sauce ingredients into a bowl.
8 Next, mix and enjoy!