Japanese · Lunch
Pork Cutlet Bites (Low-Calorie)
Panko-crusted pork tenderloin cut into bite-sized pieces and oven-baked to maintain crispness while reducing fat. Served with shredded cabbage and a light tonkatsu-style dipping sauce made from ketchup, Worcestershire sauce, and soy sauce, finished with scallion.
$4
15 minsPrep
18 minsCook
33 minsTotal
EasyLevel
Nutrition per serving
337Calories
37.2gProtein
10.9gFat
20.8gCarbs
8.6gSugar
2.2gFiber
1041mgSodium
246mgChol
3gSat Fat
690mgPotassium
90mgCalcium
2.6mgIron
0.9mcgVitamin B12
24mgVitamin C
low-calorie
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Pat pork tenderloin bites dry, season lightly with salt and pepper, then dredge in flour, beaten egg, and panko breadcrumbs until fully coated.
2
Bake
Arrange coated pork on a wire rack over a baking sheet, spray lightly with olive oil, and bake at 425°F (220°C) for 12–15 minutes until golden and opaque.
3
Rest
Let pork bites sit on the rack for 5 minutes so the crust sets and stays crisp.
4
Plate
Pile cabbage on a plate, arrange pork bites alongside, whisk ketchup, Worcestershire sauce, soy sauce, and sugar together, scatter scallion over pork, and serve sauce on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork tenderloin
- 1/2 cup50g panko breadcrumbs
- 22 eggs
- 2 tsp2 tsp all-purpose flour
- olive oil spray (about 1 tsp/5ml olive oil)
- 2 cup140g cabbage
- 2 tbsp30g ketchup
- 2 tsp10ml Worcestershire sauce
- 1 tsp5ml soy sauce
- 1 tsp5g sugar-white
- 22 scallion
- a pinch of salt
- a pinch of black pepper
