Dongbei Pan-Fried Pork Cutlet
A crispy, golden pork cutlet pan-fried to perfection, served with crunchy shredded cabbage and a kick of wasabi. This quick and easy dish brings the flavors of Northeast China to your weeknight table in just 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 550
- Protein
- 35g
Ingredients
- 2 pieces pork cutlets
- 1 cup panko breadcrumbs
- 1 large egg
- ½ cup all-purpose flour
- 2 cups shredded cabbage
- 1 tsp wasabi paste
Instructions
- 1
Pound the 2 pork cutlets to 1/2-inch thickness. Season both sides with salt and pepper.
- 2
Set up a breading station: place 1/2 cup flour, 1 beaten egg, and 1 cup panko in separate shallow bowls. Dredge each cutlet in flour, dip in egg, then press into panko until fully coated.
- 3
Heat 3 tbsp vegetable oil in a large skillet over medium-high. Fry the cutlets until golden brown and cooked through, about 3-4 minutes per side. The crust should be crispy and the pork should feel firm to the touch.
- 4
Serve the cutlets hot with 2 cups shredded cabbage and a dollop of 1 tsp wasabi paste on the side.
Tools you’ll need
- meat mallet
- large skillet
- shallow bowls
- tongs
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