This Pork Cutlet comes together in about 30 minutes, and it’s all done with a handy deep-frying technique for a easy weeknight dinner that your family will absolutely love! Switch up the toppings and sides to suit your taste or use it as a ‘clean out the fridge’ meal to get rid of those random veggies and leftovers hanging out in your kitchen!
Ingredients Breakdown
What You’ll Need:
Oil for Deep-Frying
2-3 Boneless Pork Cutlets
Salt
Ground Black Pepper
1/4 Cup Cornstarch
1 Large Egg
1 Cup Japanese Panko (or regular breadcrumbs)
Cabbage (shredded)
Tonkatsu Sauce
Let’s Get Cooking!
Step-by-Step Instructions
Heat the Oil: Start by heating a small pot filled with oil on medium heat until it reaches 350°F (176°C). You’ll want enough oil to cover the cutlets halfway. This will take about 5-10 minutes, depending on your stove.
Prepare the Cutlets: Rinse the pork cutlets under cold water. Then, pat them dry with some paper towels, seriously, this step helps to achieve that perfect crispy texture! Now season them generously with salt and ground black pepper.
Set Up the Dipping Station: Grab three shallow bowls. In our first bowl, add the cornstarch. Next, your beaten egg goes in the second bowl. And then, in the last bowl, drumroll please, the panko breadcrumbs!
Coat the Cutlets: Lightly dust a cutlet in cornstarch, shaking off any excess. Now, dip it into the egg mixture, so it’s coated all over. Finally, press it into the panko breadcrumbs to get that glorious crispy coating. Repeat the process for the remaining cutlets.
Fry the Cutlets: When your oil is hot enough, carefully place the coated cutlets in (I like to gently drop them in from the side to avoid oil splatters) and cook those beauties until they are golden brown, about 3-4 minutes on each side. House smells like heaven, trust me!
Draining Time: When they’re finished frying, use a slotted spoon to remove the cutlets, and place them on a plate lined with paper towels to absorb any excess oil.
Serve: Slice the tonkatsu into pieces, and serve immediately with a good helping of shredded cabbage and a drizzle of tonkatsu sauce. Honestly, that crunch paired with the sauce is what comfort food dreams are made of!
Why I Love This Recipe
This is my go-to recipe when I’m in the mood for something delicious, quick, and comforting! As a busy single mom, I appreciate how it comes together without fuss and offers that satisfying crunch that tames even the pickiest eater’s appetite. You can get creative with sides or condiments, and I often find my son reaching for seconds, always a good sign! And the best part is that even on my busiest days, I know I can whip this up in no time.
If you loved this Pork Cutlet, be sure to check out my Steamed Japanese Pork Buns, my Hibachi Steak, or my Onigiri!
Why This Recipe Works
Quick & Easy
Comes together in under 30 minutes. Perfect for busy weeknights when everyone is starving!
Customizable
Use whatever ingredients you have! Whether you swap out pork for chicken or play with the toppings, this dish adapts beautifully to whatever you need!
Family-Friendly
Your family will love it! Seriously. I’ve served this dish to friends and family countless times, and there are never leftovers. This is the ultimate crowd-pleaser!
Comfort Food
These cutlets are loaded with tons of flavor! From the crispy coating to the savory filling, every bite is a new flavor experience.
Budget-Friendly
Using simple, everyday ingredients means you can indulge without breaking the bank. Plus, you can stretch this meal by serving it with rice or vegetables. It’s a definite win-win!
Serving and Storage Tips
What to Serve With This
Pair your pork cutlet with a simple green salad or some fried rice. I love bringing in a coleslaw on the side because the crunch pairs so nicely with the juicy cutlet.
Storage
Leftovers? Yes, please! Store any leftover cutlets in an airtight container in the fridge. They’ll be good for about 3-4 days.
Reheating Instructions
When it’s time to enjoy the leftovers, I recommend using the oven to reheat! Just pop them in a 350°F (175°C) oven for about 10-15 minutes until heated through. This helps to restore that yummy crisp while keeping the meat juicy!
Freezing Instructions
You can freeze these cutlets as well! Just make sure they are completely cool before putting them in a freezer bag or container. They’re good for up to 3 months. When ready to eat, thaw it overnight in the fridge and reheat as mentioned above.
This quick and easy Pork Cutlet is destined to become a family favorite, trust me!
And hey, remember, cooking doesn’t have to be perfect. It’s all about the love and effort you put into it. Happy cooking! For more Recipes Follow Us in our Pinterest.
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Pork Cutlet
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Pork
Description
This delicious Pork Cutlet comes together in about 30 minutes, and it’s perfect for a quick weeknight dinner your family will love!
Ingredients
- Oil for deep-frying
- 2–3 boneless pork cutlets
- Salt (for seasoning)
- Ground black pepper (for seasoning)
- 1/4 cup cornstarch
- 1 large egg (beaten)
- 1 cup Japanese panko (or regular breadcrumbs)
- Cabbage (shredded) for serving
- Tonkatsu sauce (for serving)
Instructions
- Heat the oil in a small pot on medium heat until it reaches 350°F (176°C).
- Rinse the pork cutlets under cold water and pat them dry with paper towels. Season generously with salt and ground black pepper.
- Set up three shallow bowls: one for cornstarch, one for the beaten egg, and one for the panko breadcrumbs.
- Coat each cutlet first in cornstarch, then dip in the egg, and finally press into the panko breadcrumbs.
- Carefully place the coated cutlets into the hot oil and fry until golden brown, about 3-4 minutes on each side.
- Remove the cutlets with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
- Slice the tonkatsu and serve immediately with shredded cabbage and a drizzle of tonkatsu sauce.
Notes
This recipe is flexible; switch up sides and seasonings to suit your taste. Pair with green salad or fried rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Deep-Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cutlet
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg
