Deep-Fried Stuffing
Pork cutlet is also known as tonkatsu.
Recipe Summary Deep-Fried Stuffing
If you thought leftover Thanksgiving stuffing was boring, this dish will change your mind! Any kind of stuffing (sausage, oyster, corn bread, or any variety of boxed) can be used. Heat up some gravy and bring on the cranberry sauce.Ingredients | Japanese Deep Fried Pork Cutlet½ cup all-purpose flour1 teaspoon poultry seasoningsalt and ground black pepper to taste2 eggs2 tablespoons milk1 cup seasoned bread crumbs½ cup grated Parmesan cheese1 teaspoon ground black pepper2 ½ cups prepared stuffing1 quart oil for frying, or as neededDirectionsCombine flour, poultry seasoning, salt, and black pepper to taste in a shallow bowl. Beat eggs and milk together in a second shallow bowl until smooth. Mix bread crumbs, Parmesan cheese, and 1 teaspoon black pepper together in a third shallow bowl.Scoop stuffing, about 2 tablespoons per serving, and roll into a ball using your hands, forming about 12 balls. Dredge each ball through the flour mixture, shaking off any excess. Transfer each ball to the egg mixture and evenly coat. Roll each ball in the bread crumbs mixture until evenly coated. Set each stuffing ball on a plate and allow to sit for the coating to stick to the stuffing.Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).Carefully lower 4 to 5 stuffing balls into the hot oil and fry until golden brown on all sides, about 4 minutes; transfer to a paper towel-lined plate using a slotted spoon. Repeat with the remaining stuffing balls.We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.Info | Japanese Deep Fried Pork Cutletprep: 20 mins cook: 15 mins additional: 10 mins total: 45 mins Servings: 6 Yield: 6 servings
TAG : Deep-Fried StuffingAppetizers and Snacks,
