Shanghai-Style Fried Pork Cutlets
上海名堂炸猪排！脆薄炸街好吃！不掉粉不掉糠！ · jiangsu cuisine · Shanghai
The key to Shanghai fried pork cutlets is giving the pork a thorough 'massage': score and pound it thin with the back of a knife, then firmly press the marinade, flour, and panko into every inch of the meat. Pounding the cutlets thin lets them cook through quickly and stay tender, and pressing the coating in firmly keeps the flour and panko from falling off during frying.
Carl BrennanDivorced dad of two, learning to cook for real at 47. Kids rate everything out of 10 and honestly it's great feedback. Current specialty: taco night, all versions.Nutrition & allergens
Contains:EggSoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
15.87 oz
egg鸡蛋
2.0 piece
1.2 oz
0.74 oz
0.53 oz
black pepper黑胡椒粉
to taste
cake flour / cornstarch低筋粉/淀粉
as needed
as needed
Techniques you'll use
- Marinating ↗
Season protein ahead with soy, wine, and starch for flavor and texture.
- Pan-frying (jian) ↗
Sear food in a shallow layer of oil, one side at a time.
- Deep-frying ↗
Cook food fully submerged in hot oil for crisp crust and moist interior.
Steps
- 1
Step 1
Use the back of a knife to score a crosshatch pattern into each pork cutlet, on both sides, then pound them flat and thin.
✅ Done when: The cutlets are visibly thinner and evenly flattened, with crosshatch scores on both sides.
Beat 1 egg, then mix it with the light soy sauce, oyster sauce, cooking wine, a little black pepper, and 1 spoon of low-gluten flour until well combined. Work the marinade into each cutlet with your hands and marinate for 30 minutes.
✅ Done when: After 30 minutes of marinating, the cutlets are evenly coated and have absorbed the marinade.
- 3
Step 3
Spread some low-gluten flour on a plate. Press each cutlet firmly into the flour, coating both sides and pressing the flour in well.
✅ Done when: Both sides of each cutlet are evenly coated with flour that clings firmly to the surface.
- 4
Step 410 min
Let the floured cutlets rest for 10 minutes so the flour melds into the meat.
✅ Done when: After 10 minutes, the flour has absorbed into the surface of the cutlets.
- 5
Step 510 min
Beat 1 egg in a bowl. Dip each cutlet in the egg to coat both sides, then let them rest for 10 minutes — this keeps the cutlets very tender.
✅ Done when: After 10 minutes, the cutlets are evenly moistened with egg wash on both sides.
- 6
Step 6
Pour panko breadcrumbs onto a dry plate. Press each cutlet into the panko and give it a thorough massage so the crumbs press into every bit of the surface. Flip and repeat, embedding the panko firmly onto the cutlet.
✅ Done when: The panko coating covers the entire surface of each cutlet and is firmly embedded.
Pour oil into a pan and heat it over medium-high heat. Add the cutlets and fry until golden brown on both sides. Drain off the oil and remove the cutlets.
✅ Done when: The coating is evenly golden brown on both sides.
Alternatively, use an air fryer: preheat at 200°C (about 400°F) for 5 minutes, then air-fry the cutlets for 20 minutes total, flipping halfway through. The texture is slightly drier than deep-frying, but more convenient and healthier.
✅ Done when: After 20 minutes, the cutlets are cooked through with a crisp, browned coating.
- 9
Step 9
Cut into one of the cutlets to check that it is cooked through — it should be extra thin and crispy.
✅ Done when: The meat inside is fully cooked with no pink remaining, and the crust is thin and crisp.
- 10
Step 10
Serve — crispy and thin, and ready to enjoy.
✅ Done when: The cutlets are plated hot with a crisp, thin crust intact.