Japanese · Dinner
Breaded Pork Cutlet (Gluten-Free)
A single boneless pork loin cutlet, pounded thin and coated in seasoned gluten-free rice flour, egg wash and gluten-free panko, then shallow-fried until golden and crisp. Served with shredded cabbage, lemon and a tangy gluten-free tonkatsu-style sauce.
$5
15 minsPrep
8 minsCook
23 minsTotal
MediumLevel
Nutrition per serving
656Calories
48.2gProtein
34.8gFat
40.7gCarbs
9.1gSugar
2.8gFiber
1147mgSodium
308mgChol
7.2gSat Fat
785mgPotassium
88mgCalcium
3.1mgIron
1mcgVitamin B12
16mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Pound the pork loin chop to an even 1/2 inch thickness, then season both sides with salt and black pepper. Dredge in rice flour, shaking off excess, dip into beaten egg, and press into gluten-free panko until fully coated.
2
Fry
Shallow-fry the cutlet in vegetable oil over medium heat for 3 to 4 minutes per side until golden brown and pork reaches 145°F (63°C) internally.
3
Rest
Transfer the cutlet to a wire rack for 5 minutes so the crust stays crisp.
4
Plate
Whisk ketchup, tamari, sugar and rice vinegar together. Slice the cutlet, arrange over cabbage, drizzle with sauce, and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless pork loin chop
- 6 tbsp6 tbsp rice flour
- 22 large eggs
- 1 cup70g gluten-free panko breadcrumbs
- 1 cup70g cabbage
- 1 cup240ml vegetable oil, for shallow-frying
- 2 tbsp2 tbsp ketchup
- 2 tsp2 tsp tamari soy sauce
- 2 tsp2 tsp sugar-white
- 1 tsp1 tsp rice vinegar
- 22 lemon wedge
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
