Pork Cutlet
A crispy, golden pork cutlet served with shredded cabbage and a savory dipping sauce. This quick version of the Japanese classic comes together in about 20 minutes using simple ingredients.
- Total time
- 20 min
- Servings
- 2
- Calories
- 550
- Protein
- 35g
Ingredients
- 2 large boneless pork chops
- 1 cup panko breadcrumbs
- 1 large egg
- ¼ cup all-purpose flour
- 2 cups shredded cabbage
- ¼ cup tonkatsu sauce
Instructions
- 1
Pound the 2 pork chops to 1/2 inch thickness, then season both sides with salt and pepper.
- 2
Set up three shallow dishes: 1/4 cup flour, 1 beaten egg, and 1 cup panko. Dredge each chop in flour, dip in egg, then press into panko to coat evenly.
- 3
Heat 1/2 inch of oil in a large skillet over medium-high. Fry the chops until golden brown and cooked through, about 3-4 minutes per side. Drain on paper towels.
- 4
Slice the cutlets into strips and serve over 2 cups shredded cabbage, drizzled with 1/4 cup tonkatsu sauce. Garnish with sliced green onion if desired.
Tools you’ll need
- meat mallet
- large skillet
- shallow dishes
- paper towels
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