Korean Breaded Pork Cutlet over Rice

Ingredients

• 2 pieces boneless pork loin chops, about 1 inch thick
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ½ cup all-purpose flour
• 2 whole large eggs
• 1 cup panko breadcrumbs
• 3 cups neutral oil (vegetable or canola) for frying
• ½ cup tonkatsu sauce (store-bought or homemade)
• 2 cups steamed short-grain white rice
• 2 cups fresh cabbage, thinly shredded
• 2 whole green onions, sliced into thin rings
• 2 pieces fresh lemon wedges

Instructions

1. 1

   Pat the 2 pork loin chops completely dry with paper towels — moisture prevents a crispy crust. Season both sides generously with 0.5 teaspoon of kosher salt and 0.25 teaspoon of freshly ground black pepper.

2. 2

   Place each pork chop between two sheets of plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the pork to an even 1/2-inch thickness — this ensures even cooking and tender meat. Don't pulverize it; just flatten it uniformly.

3. 3

   Set up your breading station: pour 0.5 cup of all-purpose flour into a wide shallow bowl, crack 2 large eggs into another bowl and whisk with 1 tablespoon of water until combined, and spread 1 cup of panko breadcrumbs in a third bowl.

4. 4

   Coat each pork cutlet lightly in the flour, shaking off excess. Dip it into the egg mixture, letting excess drip off, then press firmly into the panko breadcrumbs on both sides — use your fingers to help the crumbs adhere. Place on a plate and let sit for 2 minutes so the coating sets.

5. 5

   Pour 3 cups of neutral oil into a heavy-bottomed pot or Dutch oven. Clip an instant-read thermometer to the side and heat the oil to 350°F over medium-high heat — this takes about 5-7 minutes. The oil should shimmer and move easily; if a small piece of panko dropped in sizzles immediately and floats, you're ready.

6. 6

   Carefully lower one breaded pork cutlet into the hot oil, sliding it away from you to avoid splashing. Fry for 3-4 minutes until the coating turns deep golden brown and crispy — listen for a steady, vigorous sizzle. Flip gently with a slotted spoon or fish spatula and fry the second side for another 3-4 minutes until equally golden.

7. 7

   Remove the first cutlet and place it on a paper-towel-lined plate to drain. Repeat with the second cutlet. The internal temperature should reach 145°F when checked with an instant-read thermometer inserted into the thickest part.

8. 8

   Divide 2 cups of steamed rice between two serving bowls or plates, mounding it slightly. Slice each crispy pork cutlet into 0.5-inch-wide strips, cutting against the grain and cutting completely through to separate the pieces — this makes the meat easier to eat and looks more professional.

9. 9

   Arrange the sliced cutlet on top of the rice. Place a small mound of shredded raw cabbage on the side — the cool crunch contrasts beautifully with the hot, crispy pork. Drizzle 0.25 cup of tonkatsu sauce across the pork and rice.

10. 10

    Garnish with sliced green onion rings and serve immediately with 2 fresh lemon wedges on the side. Squeeze lemon juice over everything just before eating to brighten the rich sauce and cutlet.

Tools you’ll need

• meat mallet or heavy skillet
• plastic wrap
• three wide shallow bowls
• heavy-bottomed pot or Dutch oven
• instant-read thermometer
• slotted spoon or fish spatula
• paper towels
• sharp knife
• cutting board

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