Japanese · Dinner
Fried Salmon Cutlet
A panko-crusted salmon fillet fried until the coating turns golden and shatters, the fish inside staying moist and flaking easily. Seasoned simply with salt and pepper, served with shredded cabbage, a wedge of lemon and tonkatsu-style sauce for dipping alongside steamed short-grain rice.
$6
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
612Calories
42.3gProtein
28.9gFat
46.8gCarbs
4.9gSugar
3.1gFiber
780mgSodium
270mgChol
4.9gSat Fat
950mgPotassium
90mgCalcium
2.8mgIron
4.9mcgVitamin B12
28mgVitamin C
protein-rich
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat the salmon fillet dry with paper towels, season both sides with salt and pepper, then set up three shallow dishes for flour, beaten egg, and panko breadcrumbs.
2
Dredge
Coat the salmon in flour shaking off excess, dip in beaten egg, then press into panko until fully crusted on all sides.
3
Fry
Heat the vegetable oil in a heavy skillet over medium heat until a pinko sizzles immediately, then fry the cutlet 3 to 4 minutes per side until deep golden brown and flakes easily.
4
Plate
Pile shredded cabbage on one side of a plate and mound cooked rice on the other, fan cutlet slices over cabbage, drizzle with tonkatsu sauce, and set lemon wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g skinless salmon fillet
- 1/2 cup60g all-purpose flour
- 22 eggs
- 1 cup50g panko breadcrumbs
- 1 cup240ml vegetable oil, for shallow-frying
- 2 cup180g cabbage, shredded
- 2 tbsp2 tbsp tonkatsu sauce
- 22 lemon wedge
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
- 7 oz200g cooked short-grain white rice
