| Prep: 20 mins | Cook: 20 mins – 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 575 | 35g | 6g | 48g |
| sugars | fibre | protein | salt |
| 10g | 3g | 28g | 1.8g |
Why I Love Japanese Breaded Pork Cutlet
Breaded Pork Cutlet – a classic dish from Japan that has warmed its way into my Irish-American heart. This dish perfectly marries the two cultures I cherish – my heritage’s focus on hearty meals in tandem with the simplicity and precision that Japanese cuisine offers. In the process, it creates a new flavor profile that can equally satisfy my family’s New England palate. Something about the comforting crunch of the breaded pork and the tart tonkatsu sauce reminds me of seafood bakes back in Boston and savory dinners from my grandparents’ old Irish recipes.
My Inspiration
The inspiration behind my rendition of the breaded pork cutlet hails from the renowned Japanese chef, Tokuoka Kunio. I spent countless hours watching him prepare Japanese cuisine, meticulously yet effortlessly. The way he made Tonkatsu, in particular, made me appreciate the depth and nuances in seemingly simple recipes. It’s his dedication to authenticity I aim to emulate in my kitchen.
A Touch of Tradition and Creativity
There’s something uniquely satisfying about repurposing age-old cooking techniques in new ways – which is precisely what Breaded Pork Cutlet allows me to do. This dish harkens back to traditional Irish breaded foods yet offers a new perspective with its accompanying Tonkatsu sauce and finely shredded cabbage garnish. Moreover, the dish’s simplicity disguises a depth of flavor that yields an entirely unique and delightful experience.
This breaded pork cutlet could be paired perfectly with a side of Japanese pickled vegetables or a tangy coleslaw, further merging Japanese and Irish-American flavors. The bottom line is each culinary adventure in the kitchen feels like a warm nod to history while creating new memories.
So next time you’re in the mood for a fusion of cultures on a plate, why not give Breaded Pork Cutlet a try? It hits the spot for a comfort food lover like me, and I hope it will do the same for you.
What You’ll Need
- 6 boneless pork chops
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups panko bread crumbs
- Salt, to taste
- Pepper, to taste
- 1 cup vegetable oil, for frying
- 1 cup Tonkatsu sauce
- 4 cups shredded cabbage, for garnish
- 1 teaspoon sesame seeds, for garnish
Method
Step One
Start by prepping the pork chops. Lay them on a clean, flat surface, and pat them dry with a paper towel. Then, use a meat mallet (or a rolling pin) to tenderize the pork chops, pounding them until they are about 1/4 of an inch thick. Season both sides of the chops generously with salt and pepper.
Step Two
Prepare your breading station. In a wide, shallow bowl, place the all-purpose flour. In a second bowl, beat the eggs until well combined. In a third bowl, pour in the panko breadcrumbs.
Step Three
Take each pork chop, and first dip it into the flour. Shake off any excess flour, then dip it into the beaten eggs. Let any excess egg drip off, then dip it into the breadcrumbs, pressing down so the breadcrumbs adhere. Make sure each pork chop is evenly coated with breadcrumbs. Repeat this process for all pork chops.
Step Four
In a large frying pan or skillet, heat the vegetable oil till it’s hot but not smoking. Once it’s ready, place the breaded pork chops into the pan. Be careful not to overcrowd your pan; you might need to do this in batches. Cook each side for about 3-4 minutes, or until golden brown and crispy. Once cooked, transfer the pork chops onto a paper towel-lined plate to drain excess oil.
Step Five
Slice the fried pork cutlets into thin, even slices. Drizzle them with the tonkatsu sauce. To serve, place a mound of shredded cabbage on each plate, top with slices of the pork cutlet, and sprinkle with sesame seeds. Enjoy your Breaded Pork Cutlet warm!
