Japanese · Lunch
Pork Cutlet Bites
Panko-crusted pork loin cutlet, sliced into bite-size pieces after shallow-frying, served on cocktail picks with shredded cabbage and a tangy tonkatsu-style dip of ketchup, Worcestershire sauce, and sugar.
$4
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
612Calories
42.8gProtein
30.9gFat
38.2gCarbs
8.1gSugar
3.4gFiber
890mgSodium
270mgChol
6.9gSat Fat
760mgPotassium
85mgCalcium
3.2mgIron
1.1mcgVitamin B12
22mgVitamin C
protein-rich
gluten-free-adaptable
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Pound pork loin cutlet between plastic sheets to 1/2-inch thickness; season with salt and pepper. Set up three plates with all-purpose flour, beaten egg, and panko breadcrumbs.
2
Dredge
Coat cutlet in flour, shaking off excess, then dip in egg, then press firmly into panko until fully coated on all sides.
3
Fry
Shallow-fry cutlet in vegetable oil over medium heat 3 to 4 minutes per side until crust is deep golden and pork is firm to touch.
4
Rest
Transfer to wire rack and rest 5 minutes so juices settle and crust stays crisp.
5
Assemble
Whisk ketchup, worcestershire sauce, and sugar in a bowl. Slice rested cutlet into bite-size strips and skewer onto cocktail picks.
6
Plate
Mound shredded cabbage on a plate, arrange pork cutlet bites on top, and serve dipping sauce alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork loin cutlet, pounded thin
- 4 tbsp4 tbsp all-purpose flour
- 22 small eggs, beaten
- 2/3 cup40g panko breadcrumbs
- 4 tbsp60ml vegetable oil, for shallow-frying
- 2 cup140g cabbage, shredded
- 2 tbsp30g ketchup
- 2 tsp10ml worcestershire-sauce
- 1 tsp5g sugar-white
- pinch of salt
- pinch of black pepper
