How to cook Chinese Shanghai style pork cutlet?

How to cook Chinese Shanghai style pork cutlet?

Shanghai style pork cutlet

In fact, Shanghai style fried pork cutlet does not have any special part in the process of pickling and frying
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Chinese
Keyword: pork cutlet
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 3
Calories: 257kcal
Author: Jerry Ye


  • 400 g Pork tenderloin
  • 60 g egg
  • 8 g soy sauce
  • 8 g rice wine
  • 5 g white pepper
  • 8 g oyster sauce
  • 15 g corn starch
  • 15 g flour
  • 15 g Bread crumbs


  • Pork loin cut into one finger thick pork chops
  • The pork chops loosened the meat with the back of the knife. Of course, it is good to use a pine meat hammer, but sometimes to cook traditional dishes, just like a kitchen knife to get everything done ~~
  • Add an egg and an appropriate amount of white pepper in sequence to the cooking bowl
  • A spoonful of soy sauce
  • A spoonful of rice wine
  • A spoonful of oyster sauce
  • Corn starch
  • Seasoning and pork tenderloin kneaded by hand
  • Marinated for about half an hour
  • Marinate the pork tenderloin with a layer of flour (normal flour, low-gluten flour will do)
  • Wrap another layer of egg liquid (the second egg in the recipe ingredients)
  • Finally pat the bread crumbs. At this time, we must force the bread crumbs into the meat
  • Start the oil pan, pour enough oil into the pan and heat to 80% heat. (The test method is: sprinkle a little bread crumbs or flour into the oil pan, float and spread out instantly, indicating that the oil temperature is appropriate.) At this time, turn to medium heat, add pork tenderloin, and fry on both sides until golden, you can leave the pan . (The pork chops are cooked quickly and do not need to be fried for a long time. I usually turn them over only once. But frying is a technical job, I still have to practice to find the feeling)
  • After leaving the pan, use oil-absorbing paper to absorb the oil on the surface.


I suggest you try it


Nutrition Facts
Shanghai style pork cutlet
Amount Per Serving
Calories 257 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 161mg54%
Sodium 357mg16%
Potassium 552mg16%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 1g1%
Protein 32g64%
Vitamin A 108IU2%
Vitamin C 1mg1%
Calcium 33mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThinkRecipe

One thought on “How to cook Chinese Shanghai style pork cutlet?

Leave a Reply

Your email address will not be published.

Recipe Rating