Japanese · Dinner
Fried Pork and Cabbage Bowl (High-Protein)
Panko-crusted pork tenderloin cutlets are shallow-fried until golden, sliced, and set over steamed rice and stir-fried cabbage. A soft-boiled egg and edamame add protein, finished with tonkatsu-style sauce for a savoury, crunchy Japanese katsu-style bowl.
$5
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
702Calories
58.3gProtein
26.8gFat
61.4gCarbs
6.4gSugar
5.7gFiber
1140mgSodium
484mgChol
6.1gSat Fat
1120mgPotassium
115mgCalcium
5.4mgIron
1.3mcgVitamin B12
38mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
high-protein
Instructions
1
Prep
Season pork cutlets with salt and pepper. Set up three shallow dishes with flour, beaten egg, and panko breadcrumbs for dredging.
2
Dredge
Coat each cutlet in flour, then egg, then press firmly into panko on both sides until evenly coated.
3
Fry
Shallow-fry cutlets in vegetable oil over medium heat for 3–4 minutes per side until deep golden brown and pork reaches 145°F (63°C) inside.
4
Rest
Let cutlets rest on a wire rack for 5 minutes until crust sets.
5
Saute
Stir-fry shredded cabbage in the same skillet over medium-high heat for 2–3 minutes until wilted but still bright and slightly crunchy.
6
Assemble
Slice pork into strips. Mound rice and cabbage in a bowl, arrange pork strips, halved egg, edamame, and sliced scallion on top.
7
Plate
Drizzle tonkatsu sauce and soy sauce over pork and rice, then serve immediately while crust is crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork tenderloin
- 1/2 cup60g all-purpose flour
- 22 eggs, beaten (for the crust)
- 1 1/2 cup90g panko breadcrumbs
- 4 tbsp60ml vegetable oil, for shallow-frying
- 3 cups210g cabbage
- 1/2 cup60g edamame, cooked and shelled
- 22 eggs, soft-boiled
- 1 cup200g white rice, cooked
- 2 tbsp34g tonkatsu-style sauce
- 2 tsp10ml soy sauce
- 11 scallion
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
