Japanese · Lunch
Pork Cutlet Bites (Gluten-Free)
Bite-sized panko-crusted pork cutlets, made gluten-free with a rice-flour and gluten-free panko coating, fried until crisp and golden, then sliced into dim sum-style pieces. Served with a gluten-free tamari-based tonkatsu-style dipping sauce, shredded cabbage, and scallion for a light, crunchy small plate.
$5
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
612Calories
46.8gProtein
29.6gFat
38.2gCarbs
10.8gSugar
3.1gFiber
1150mgSodium
327mgChol
5.9gSat Fat
780mgPotassium
90mgCalcium
3.2mgIron
0.9mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Season the pork chop with salt and pepper. Set up three dishes with rice flour, beaten egg, and gluten-free panko breadcrumbs.
2
Dredge
Coat the pork chop in rice flour, then egg, then press into panko until fully coated on both sides.
3
Fry
Heat vegetable oil in a small skillet over medium-high heat until shimmering. Shallow-fry the cutlet 3 to 4 minutes per side until deep golden and internal temperature reaches 63°C (145°F).
4
Rest
Transfer the cutlet to a wire rack and let rest 5 minutes so juices settle and crust stays crisp.
5
Build
Whisk tamari, rice vinegar, honey, and ketchup together in a small bowl until smooth.
6
Plate
Slice the rested cutlet into bite-sized pieces. Arrange over shredded cabbage on a plate, scatter with sliced scallion, and serve with dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork loin chop
- 6 tbsp6 tbsp rice flour
- 22 eggs
- 1 cup60g gluten-free panko breadcrumbs
- 1 cup240ml vegetable oil, for shallow-frying
- 2 cup140g cabbage
- 2 tbsp2 tbsp tamari
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp honey
- 2 tsp2 tsp ketchup
- 22 scallion
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
