Japanese · Lunch
Pork Cutlet Bites (High-Protein)
Panko-crusted pork tenderloin bites are pan-fried until crisp, then paired with a soft-boiled egg and black beans and edamame to boost protein. Served with cabbage, daikon, sliced scallion and a soy-mirin dipping sauce, this Japanese dim sum plate stays close to classic tonkatsu while delivering substantial protein and fibre.
$6
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
605Calories
57.8gProtein
24.2gFat
37.8gCarbs
6.8gSugar
6.7gFiber
1208mgSodium
445mgChol
5.8gSat Fat
978mgPotassium
138mgCalcium
4.8mgIron
1.3mcgVitamin B12
21mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat pork medallions dry and season with salt. Set up three shallow dishes with flour, beaten egg and panko breadcrumbs for dredging.
2
Dredge
Coat each pork medallion in flour, then beaten egg, then press firmly into panko so crumbs cling evenly and craggy.
3
Fry
Heat vegetable oil in a skillet over medium heat and pan-fry medallions 3 to 4 minutes per side until deep golden brown and pork reaches 145°F (63°C) inside.
4
Rest
Transfer fried pork to a wire rack and rest 5 minutes so the crust stays crisp and doesn't steam soft.
5
Plate
Toss black beans and edamame with cabbage and daikon. Arrange pork bites, halved soft-boiled egg and bean salad on a plate. Scatter with thinly sliced scallion. Whisk soy sauce, mirin and rice vinegar together and serve as dipping sauce alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g pork tenderloin, cut into bite-size medallions
- 60g60g panko breadcrumbs
- 22 eggs, beaten (for dredging)
- 32g32g all-purpose flour
- 22 eggs, soft-boiled and halved (for extra protein)
- 90g90g cooked black beans
- 60g60g cooked edamame
- 140g140g cabbage
- 60g60g daikon
- 60ml60ml vegetable oil, for pan-frying
- 30ml30ml soy sauce
- 30ml30ml mirin
- 2 tsp2 tsp rice vinegar
- 22 scallion
- pinch of salt
