Japanese · Dinner
Breaded Pork Cutlet (High-Protein)
Panko-crusted pork loin cutlet, pounded thin and pan-fried until golden and crisp, with a folded-in egg-and-edamame filling for extra protein. Served alongside shredded cabbage, a lemon wedge, and tonkatsu-style sauce. Savoury, umami-rich, and satisfyingly crunchy without deep-fry heaviness.
$5
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
612Calories
58.3gProtein
24.8gFat
38.9gCarbs
10.8gSugar
5.4gFiber
1289mgSodium
386mgChol
5.9gSat Fat
920mgPotassium
110mgCalcium
4.8mgIron
1.1mcgVitamin B12
28mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pound the pork loin chop between plastic wrap to 1/2-inch thickness, season with salt and black pepper.
2
Build
Mix mashed edamame with egg whites into a thick paste, spread on one cutlet side, fold to seal.
3
Dredge
Coat the stuffed cutlet in flour, then beaten egg, then panko breadcrumbs in three shallow dishes.
4
Fry
Heat oil in a medium skillet over medium heat until it shimmers, then fry the cutlet 3 to 4 minutes per side until golden brown and cooked through.
5
Plate
Arrange cabbage on a plate, fan the sliced cutlet alongside, drizzle with tonkatsu sauce, serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g boneless pork loin chop
- 22 large eggs
- 4 tbsp4 tbsp egg whites
- 1/2 cup70g edamame, cooked and shelled
- 1/2 cup60g all-purpose flour
- 1 cup50g panko breadcrumbs
- 2 tbsp2 tbsp vegetable oil, for pan-frying
- 2 cup140g cabbage
- 2 tbsp30g ketchup
- 2 tbsp30g worcestershire sauce
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp sugar-white
- 1/4 tsp1/4 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 22 lemon wedge
