Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 12.0 oz (340 g) pork loin cutlets, 1/2-inch thick
- 2.1 oz (60 g) panko breadcrumbs
- 0.7 oz (20 g) all-purpose flour
- 1.8 oz (50 g) beaten egg
- 3.1 tsp (14 g) neutral oil
- 8.8 oz (250 g) cabbage, shredded
- 6.0 tsp (30 g) tomato ketchup
- 0.3 US fl oz (10 ml) light soy sauce
- 0.3 US fl oz (10 ml) rice vinegar
- 1.0 tsp (4 g) sugar
- 0.2 tsp (1 g) salt
Method
- Heat oven to 425°F (220°C). Toss panko with oil in a skillet and toast over medium heat for 3–4 minutes until pale golden.
- Season pork with salt. Coat in flour, then egg, then toasted panko. Set on a wire rack over a baking sheet.
- Bake for 18–25 minutes, depending on thickness, until pork reaches 145°F (63°C). Rest for at least 3 minutes.
- Mix ketchup, soy sauce, vinegar and sugar for the dipping sauce. Slice the rested cutlets and serve with cabbage and sauce.
Cook’s note: Baking is a home adaptation of the usual deep-fried cutlet. Use a thermometer rather than relying on crust color.
Allergens: Wheat, egg and soy.
Approximate nutrition per serving: 527 kcal · Protein 45 g · Carbohydrates 35 g · Fat 23 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.