Japanese Pork Cutlet
Equipment
- 1 Frying pan
- 1 Mixing bowl
- 1 Whisk
- 1 plate
- 1 Knife
- 1 Cutting board
- 1 paper towel
Ingredients
- 4 boneless pork chops
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 tablespoon sugar
- 1/2 cup cabbage thinly sliced
- 1 lemon cut into wedges
Instructions
- Place pork chops on a cutting board and use a knife to make small cuts along the edges to prevent curling.
- Lightly season the pork chops with salt and black pepper on both sides.
- Place flour on a plate and coat each pork chop with flour, shaking off any excess.
- In a mixing bowl, whisk together eggs and lightly coat each pork chop in the egg mixture.
- Place panko breadcrumbs on a plate and coat each pork chop thoroughly.
- Heat vegetable oil in a frying pan over medium heat.
- Add pork chops to the pan and cook for 4-5 minutes on each side until golden brown and cooked through.
- Mix soy sauce, mirin, sake, and sugar in a small bowl to create the sauce.
- Transfer cooked pork chops to a paper towel-lined plate to drain excess oil.
- Let the pork chops rest for 5 minutes before slicing.
- Serve the sliced pork cutlets with thinly sliced cabbage and lemon wedges, drizzling with the sauce as desired.
Notes
For best results, ensure the oil is at the right temperature before frying to achieve a crispy exterior without overcooking the pork. Additionally, using a meat thermometer can help verify that the pork is cooked to a safe internal temperature. Letting the cutlets rest after frying helps retain their juices, enhancing the dish's flavor and texture.
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