Crispy Pork Cutlet with Fresh Slaw
Golden-fried pork cutlet served alongside a bright, crunchy raw vegetable plate with tangy tonkatsu sauce. A complete Japanese-style dinner on one plate in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- 2 pieces (about 6 oz each) pork cutlets (boneless, about 1/2-inch thick)
- ¾ cup panko breadcrumbs
- ⅓ cup tonkatsu sauce or Worcestershire-soy blend
- 3 cups napa cabbage, shredded
- 2 cups mixed vegetables (cucumber, tomato, carrot sliced thin, lettuce torn)
- ¼ cup all-purpose flour
Instructions
- 1
Pat pork cutlets dry and pound each to an even 1/4-inch thickness using a meat mallet.
- 2
Set up three shallow bowls: one with flour, one with beaten egg, one with panko. Season pork with salt and pepper.
- 3
Coat each cutlet in flour, shaking off excess. Dip in egg, then press into panko until both sides are covered.
- 4
Heat 2 tbsp oil in a 12-inch skillet over medium-high until shimmering. Fry cutlets 2 minutes per side until golden brown and crispy.
- 5
Toss shredded cabbage and mixed vegetables with a pinch of salt. Arrange on a plate alongside the cutlet.
- 6
Drizzle tonkatsu sauce over the cutlet. Serve immediately with remaining sauce on the side.
Tools you’ll need
- meat mallet
- 12-inch skillet
- three shallow bowls
- tongs
- paper towels
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