A recipe for "Eggplant Cutlets" that are hearty and voluminous, even with a small amount of thinly sliced pork, thanks to the eggplant filling. The batter makes it easy to coat, and pan-frying results in crispy, juicy cutlets. Try this budget-friendly dish that the whole family will love.
Ingredients
Main Ingredients (2 servings)
- Pork loin (thinly sliced) 6 slices
- Eggplant 1 small (100g)
- Flour (for dusting) (to taste)
- Panko (Breadcrumbs) (to taste)
- Egg 1
Seasonings
- Salt (a pinch)
- Pepper (a pinch)
- [A] Water 2 tbsp
- [A] Flour 4 tbsp
Steps
- Trim the ends of 1 small eggplant (100g) and peel 2 strips of skin lengthwise with a peeler.
- Slice the eggplant parallel to the peeled strips into 4 thin pieces.
- Soak the thinly sliced eggplant in saltwater for about 10 minutes to remove bitterness.
- Thoroughly pat the eggplant dry with paper towels.
- Lightly dust the surface of the eggplant with flour (to taste). [Key Tip!] Dusting the eggplant with flour helps it stick to the pork for a beautiful finish.
- In a bowl, beat 1 egg and mix with 2 tbsp water.
- Add 4 tbsp flour and mix until smooth, creating the batter. [Key Tip!] Gradually combine the beaten egg and flour to prevent lumps.
- Season 6 slices of thinly sliced pork loin with a pinch of salt and a pinch of pepper.
- Place the floured eggplant slices on top of the pork. [Key Tip!] By flattening the peeled eggplant, it becomes easier to layer with the pork.
- Alternate layering the pork and eggplant. [Key Tip!] If the eggplant is large, cut it to match the size of the pork.
- Dip the formed pork and eggplant into the batter. [Key Tip!] Using batter allows you to coat everything at once, making it easy to prepare.
- Coat the battered pork and eggplant with panko (to taste). [Key Tip!] The batter ensures the breadcrumbs adhere well, resulting in a crispy texture.
- Heat about 1 cm of oil in a frying pan over medium heat.
- Drop some panko into the oil to check if it's hot enough.
- Place the coated eggplant cutlets into the frying pan and pan-fry.
- Once the bottom is golden brown, flip and cook for a total of 6-8 minutes until the entire cutlet is golden brown. [Key Tip!] Cook while flipping in a small amount of oil.
- Once golden brown, remove from the pan and let rest for about 5 minutes, draining excess oil. The residual heat will finish cooking the inside. [Key Tip!] Resting allows the cutlet to cook through completely.
- Cut into bite-sized pieces and arrange on a plate.
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