This recipe uses less oil than deep-frying, making it healthier. A small amount of oil is mixed into the breadcrumbs, and the fat from the pork is used effectively, making it a crispy and juicy deep-fried dish. Compared to deep-fried pork cutlets, this recipe cuts about 50 calories .

One of the benefits of cooking with Chef is that it eliminates the oil splatter that often accompanies deep-frying. Cleaning up afterward is also easy thanks to the automatic cleaning function, so you can enjoy cooking at home with ease.

When deep-frying pork cutlets, the oil temperature must not be too high or too low. Using the Chef makes it easy to adjust and maintain the temperature . At the same time, loin meat has a large surface area, so it is not possible to deep-fry multiple pieces at once, but with the Chef, using the wire rack and mesh basket used in this example, it is possible to cook up to four pieces at once .

Mixing breadcrumbs with oil and baking them will give them a crispy finish.
Also, to get a finish that is closer to deep-frying, mix the breadcrumbs well with oil and fry them in a frying pan until golden brown all over. (Chef recommended temperature and time: 180°C/approximately 10 minutes)

Cooking time will vary depending on the size of the pork. If the breadcrumbs burn first, cover them with aluminum foil to cook through.

Make sure to coat the breadcrumbs thoroughly without adding too much, as they will fly around in the air when heated.