introduction
This pork cutlet recipe is a simple and tasty dish. It uses pork loin or pork chops coated in flour, egg, and panko breadcrumbs. The cutlet is fried until golden and served with tonkatsu sauce and shredded cabbage.
why make this recipe
Make this recipe because it is quick, crunchy, and satisfying. It is a good meal for family dinners and works with plain sides like rice or salad.
how to make Pork Cutlet
Season the pork, coat it in flour, egg, and panko, then fry until golden and cooked through. Slice and serve with sauce and cabbage.
Ingredients :
- pork loin or pork chops
- salt
- black pepper
- all-purpose flour
- eggs
- panko breadcrumbs
- vegetable oil
- tonkatsu sauce
- shredded cabbage
Directions :
- Season the pork with salt and pepper.
- Dredge each piece of pork in flour, then dip in beaten eggs, and finally coat with panko breadcrumbs.
- Heat oil in a deep skillet or frying pan over medium-high heat.
- Fry the pork until golden brown and cooked through, about 4-5 minutes per side.
- Drain on paper towels and slice into pieces.
- Serve with tonkatsu sauce drizzled on top and a side of shredded cabbage.
how to serve Pork Cutlet
Slice the cutlet and place it on a plate with shredded cabbage. Drizzle tonkatsu sauce over the cutlet or serve the sauce on the side. Serve with steamed rice or a simple salad.
how to store Pork Cutlet
Cool the cutlet to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer to keep the crust crisp.
tips to make Pork Cutlet
- Pat the pork dry before seasoning to help the coating stick.
- Use cold beaten eggs for a better coating.
- Keep oil at medium-high heat so the cutlet cooks through without burning.
- Do not overcrowd the pan to keep the oil temperature steady.
variation (if any)
Try using thin pork chops for a faster cook time. You can also add a little garlic powder or paprika to the flour for extra flavor. For a lighter version, bake the cutlets at 400°F (200°C) until golden.
FAQs
Q: Can I use chicken instead of pork?
A: Yes. Use boneless chicken cutlets and cook until the internal temperature reaches 165°F (74°C).
Q: How do I know the pork is cooked?
A: The pork is done when it is golden and the inside is no longer pink. A meat thermometer should read 145°F (63°C).
Q: Can I make the cutlets ahead?
A: You can bread the pork ahead and keep it in the fridge for a few hours. Fry just before serving for best texture.
Conclusion
For a clear video guide and more tips on making tonkatsu, see Tonkatsu (Japanese Pork Cutlet) (Video) とんかつ.