A Pork Cutlet Startup Makes Its Way to Market
Last month, a Dutch lab-grown meat startup made headlines by revealing its first cultivated bacon rashers and pork belly chunks. But while these products are tasty, they cost thousands of pounds per kilogram.돈까스창업
To solve this issue, start-up Higher Steaks is using a new technique called induced pluripotent stem cells to grow pig fat and muscle without killing animals. It says this could reduce the cost of developing cultivated meat and help it hit its target market of eco-conscious, younger customers.
Breading
The breading process is a crucial step to ensure the pork is cooked evenly. You need to pound the meat into a thin, even layer before breading to ensure the best results. You can use a meat tenderizer, a rolling pin or even a mallet to get the job done.
The first stage of the breading process is to dredge the cutlet in flour to create a shiny, salty crust. This helps the oil to emulsify, or combine with, the flour to make a lighter, fluffier, less sticky coating for optimal frying.
The breading process is the most important component to ensuring the end result is well fried and not a dry, soggy mess. As you can imagine, this process is a delicate one and you’ll want to be extra careful with your ingredients. You’ll also need to make sure your kitchen is well lit and well ventilated for a successful cooking outcome. Lastly, be sure to follow the recipe as exactly as you can to guarantee you don’t go overboard.
Cooking
A pork cutlet is a thin, lean and boneless cut of meat that is typically seasoned with spices and breaded before it is fried. It’s also known as a pork chop in the United States and an schnitzel in Austria.
To start, pound each pork cutlet thin with a meat tenderizer or other heavy object to make it more malleable and easier to cook. Once it is pounded, season the cutlets with salt and pepper.
Next, set up dredging stations with flour, beaten eggs and panko or breadcrumbs in shallow dishes. Repeat with all pork cutlets.
Once all the pork cutlets are dredged, heat vegetable oil in a large skillet over medium-high heat. When it is hot, add half the pork cutlets and fry until golden brown and no longer pink inside, 4 to 5 minutes per side. Transfer to a plate lined with paper towels and season lightly with salt.
Sauces
A pork cutlet is a deliciously meaty, breaded piece of protein that’s perfect for parties and weeknight dinners. Typically, they are served with a sauce made with soy sauce, ketchup and mirin.
To make this dish, a pan of rendered pork fat is needed to create the base of the sauce. This will allow for easy and consistent cooking, as well as a rich flavour.
This dish is a good match for a salad with lemony dressing and capers, or for some fresh lime wedges. It’s also an excellent choice for serving alongside a pasta dish, or for topping off a stir-fry.
For the month of June, IKEA will offer vegan pork cutlets from Hong Kong-based brand OmniFoods on its menus in Asia. It’s a company founded by David Yeung, an eco-conscious entrepreneur who owns social undertaking Green Monday. It’s planning to show up on IKEA menus in Thailand and China, too.은화수식당