About the Recipe
Embark on a culinary journey with our Pork Cutlet—a dish that marries succulent pork with a crispy exterior. This recipe promises a delightful play of textures and flavours that will leave you craving more.
Why You Will Love This Recipe
The magic lies in tenderizing the meat, coating it in a perfect blend of flour, egg, and breadcrumbs, and deep-frying to golden perfection. The result? A mouthwatering Pork Cutlet that’s crispy, flavorful, and downright addictive.
For an extra crispy crust, chill the breaded pork in the freezer for 20 minutes or in the refrigerator for 2 hours before frying. A thermometer maintains the oil temperature at 350°F for the perfect golden brown finish.
Serving and Storing Suggestions
Serve Pork Cutlet hot with a side of thinly sliced cabbage leaves and a wedge of lemon. The addition of tomato slices brings a burst of colour to your plate. Store any leftovers in an airtight container in the refrigerator.
Other Similar Recipes
Explore our Chicken Katsu for a poultry twist on this crunchy delight, or try our Schnitzel for a European take on breaded cutlets.
Pork is a good source of protein, essential for muscle health. The dish also provides a satisfying crunch with breadcrumbs, adding a delightful texture to the meal.
- 4 slices pork sirloin (about 1 inch thick)
- 1 egg (beaten)
- 2 cups bread crumbs
- 1 cup flour
- Peanut or canola oil for deep frying
- 1 lemon
- Hot yellow mustard
- Tonkatsu sauce or substitute.
- Use your favorite steak sauce and mix with ketchup to sweeten. You can also mix in lemon juice
- A-1 or 76 steak sauce (or even Worcestershire sauce alone, goes well, too. Garnish.)
- Thin slices of cabbage or lettuce leaves.
To prepare cabbage slices:
- Thin-slice 8 cabbage leaves and soak in cold water.
- Drain well and use them as a garnish for the tonkatsu.
- Tenderize the meat and flatten to about 1/2 inch thick. Season the pork with salt and pepper. Coat the meat with flour and shake off the excess.
- Dip the meat into the egg, then the bread crumbs on a platter.
- Chill the meat in the freezer for 20 minutes or in the refrigerator for 2 hours. This chilling process gives the tonkatsu a crispy crust.
- Deep-fry (350F) until each side is light to medium golden brown. Drain the oil well and serve with the garnish. Slices of tomato will add some color.
Frequently Asked Questions (FAQ):
Can I substitute tonkatsu sauce with other options?
Absolutely! Mix your favourite steak sauce with ketchup, adding a splash of lemon juice for a delightful tang.
What’s the secret to the perfect crispy crust?
Chilling the breaded pork in the freezer or refrigerator enhances the crispiness—key to a mouthwatering Pork Cutlet.
Can I use a different meat cut for this recipe?
While pork sirloin works best, you can experiment with chicken breast for a tasty variation. Adjust cooking times accordingly.
Are there vegetarian alternatives for this recipe?
For a veggie twist, try substituting pork with eggplant slices, following the same breading and frying process. It’s a delightful alternative!
Are there any recommended sides to complement this dish?
Dive into the world of complementary flavours by serving our Pork Cutlet with a side of Japanese pickles or a crisp green salad. The possibilities are endless!