Octopus and Pork Cutlet
A quick and satisfying Japanese-inspired dish featuring crispy breaded octopus and pork cutlets, perfect for a fast weeknight dinner or snack.
- Total time
- 20 min
- Servings
- 2
- Calories
- 650
- Protein
- 35g
Ingredients
- 2 pork cutlets
- 8 oz octopus tentacles
- 1 cup panko breadcrumbs
- 2 eggs
- ½ cup all-purpose flour
- ½ cup vegetable oil
Instructions
- 1
Set up three shallow dishes: one with the 0.5 cup flour, one with the 2 beaten eggs, and one with the 1 cup panko breadcrumbs.
- 2
Season the 2 pork cutlets and 8 oz octopus tentacles with salt and pepper. Dredge each piece in flour, then dip in egg, then coat with panko, pressing gently to adhere.
- 3
Heat the 0.5 cup vegetable oil in a large skillet over medium-high until a breadcrumb sizzles when dropped in, about 2 minutes.
- 4
Fry the pork cutlets in the hot oil until golden brown and cooked through, about 3-4 minutes per side. Transfer to a plate.
- 5
Fry the octopus in the same oil until golden and crispy, about 2-3 minutes per side. Drain on paper towels and serve hot with the pork.
Tools you’ll need
- Large skillet
- Shallow dishes
- Tongs
- Paper towels
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