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Loading...| 4 lean boneless pork chops or 4 loin fillets | |
| salt , pepper | |
| 2 cups thinly shredded cabbage | |
| 1/4 cup flour | |
| 1 egg | |
| 3/4 cup panko breadcrumbs | |
| vegetable oil ( for frying ) | |
| 1 lemon , cut into wedges | |
| soy sauce | |
| Tonkatsu sauce ( bulldog sauce ) |
| 1. | Season the pork chops with salt and pepper. |
| 2. | Dip the pork chops in the flour, shaking off any excess. |
| 3. | Beat the egg in a shallow dish and dip the chops in it, allowing any excess to drip off. |
| 4. | Coat the chops with the panko breadcrumbs. |
| 5. | In a large frying pan, heat up a layer of vegetable oil over medium-high heat. |
| 6. | Add the breaded chops and fry for 5-6 minutes per side, or until the pork is cooked through and the breadcrumb coating is golden brown. |
| 7. | Drain the chops on paper towels and serve with shredded cabbage, lemon, soy sauce, and tonkatsu sauce. |
Japanese Pork Cutlets are crispy, crunchy and full of flavor!
They are easy to make and a perfect dinner option that your whole family will enjoy.
The panko breadcrumb coating is deep-fried, which makes them high in calories.
They should be consumed in moderation as part of a balanced diet.
Pork is a great source of protein, while the cabbage provides fiber and vitamin C.
The dish can be low in fat if lean cuts of pork are used and if baked instead of fried.
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