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
Scale
- 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