PURPOSE: A manufacturing method of baked pork cutlet is provided to manufacture pork cutlet with tender meat and to prevent intake of unnecessary fats due to the deep frying by baking with indirect heat without deep frying.CONSTITUTION: Fresh pork sirloin is sliced to the thickness 2.5-3cm and the weight 120-140g. The sliced pork sirloin is tenderized with a meat tenderizer. At least one of salt, whole pepper and olive oil is coated on the tenderized pork sirloin. At least one of chopped garlic, Dijon mustard and white wine is coated on the pre-seasoned pork sirloin. The coated pork sirloin is aged at 1-4deg.C for 100-180 hours. The aged pork sirloin is coated with medium flour 15-25g and dipped into beaten egg 15-25g. The pork sirloin dipped into beaten egg is coated thoroughly with bread crumbs 15-25g. The pork sirloin covered with bread crumbs is covered with Parmesan cheese powder. The pork sirloin covered with cheese is baked in the oven pre-heated at 210-230deg.C for 6-8 hours. The tenderizing step is conducted by passing the sliced pork sirloin through the meat tenderizer to the width direction 2-3 times and the longitudinal direction 1-2 times to cut the meat texture and punch.COPYRIGHT KIPO 2013본 발명은 본 발명의 목적을 위해 돼지고기 생등심육을 세절하는 단계 그 후 돼지고기 생등심육을 연육 기계를 사용하여 연육하는 단계 그 후 돼지고기 생등심육에 소금, 통후추, 및 올리브 오일 중 적어도 하나를 도포하여 초벌 양념하는 단계 그 후 돼지고기 생등심육에 다진 마늘, 디종머스타드, 및 화이트와인 중 적어도 하나를 도포하는 단계 그 후 돼지고기 생등심육에 중력분 20 g을 도포하고, 계란을 푼 물 20 g에 재우는 단계 그 후 돼지고기 생등심육의 양면에 빵가루를 묻히는 단계 및 그 후 돼지고기 생등심육을 오븐에서 굽는 단계를 포함하는 돈까스 제조 방법을 제공한다.
