Japanese · Dinner
Fried Pork and Cabbage Bowl (Gluten-Free)
Panko-crusted pork loin cutlet fried until crisp, sliced and served over steamed rice with sesame-dressed cabbage slaw. Simply seasoned and coated with gluten-free breadcrumbs, finished with a tamari-based sauce for a savory, umami-forward bowl with textural contrast.
$5
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
702Calories
41.2gProtein
29.8gFat
68.4gCarbs
7.1gSugar
4.8gFiber
1680mgSodium
225mgChol
5.9gSat Fat
890mgPotassium
95mgCalcium
3.4mgIron
0.9mcgVitamin B12
28mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Pound pork loin cutlet between plastic wrap to 1/2-inch thickness, season both sides with salt and pepper.
2
Dredge
Coat cutlet in rice flour, dip in beaten egg, then press into gluten-free panko breadcrumbs until fully coated.
3
Fry
Heat vegetable oil in skillet over medium heat. Fry cutlet 3 to 4 minutes per side until deep golden brown.
4
Rest
Transfer cutlet to wire rack and rest 5 minutes so crust stays crisp.
5
Toss
Thinly slice scallion. Finely shred cabbage, toss with sesame oil and rice vinegar until softened.
6
Simmer
Warm tamari and mirin together in small saucepan over low heat for 1 minute until combined.
7
Plate
Spoon cooked white rice into bowl, top with dressed cabbage and sliced pork, drizzle with warm tamari-mirin sauce, scatter scallion over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork loin cutlet, pounded to even thickness
- 2/3 cup70g gluten-free panko breadcrumbs
- 2 tbsp16g rice flour
- 22 eggs, beaten
- 6 tbsp90ml vegetable oil, for pan-frying
- 2 cup180g cabbage
- 4 tbsp60ml tamari soy sauce
- 2 tsp10ml mirin
- 2 tsp10ml rice vinegar
- 2 tsp10ml sesame oil
- 1 cup200g white rice, cooked
- 22 scallion
- 1/2 tsp1/2 tsp black pepper
- 1/2 tsp1/2 tsp salt
