Ingredients
- •4 boneless pork loin chops (3/4-inch thick, about 6 oz each)
- •Salt and pepper
- •1 cup all-purpose flour
- •2 eggs, beaten with 1 tbsp water
- •2 cups Japanese panko breadcrumbs
- •Vegetable oil for frying
- •4 cups shredded green cabbage, very finely shredded
- •½ cup tonkatsu sauce (store-bought or homemade)
- •Lemon wedges
- •For serving: steamed white rice, miso soup
Instructions
1
Pound pork chops to even 3/4-inch thickness
2
Season both sides with salt and pepper
3
Vacuum seal or bag
4
Sous vide at 142°F (61°C) for 1 h 45 min
5
Remove from bag and pat completely dry
6
Set up breading station with flour, beaten eggs, and panko in separate shallow dishes
7
Coat pork in flour, then egg, then press firmly into panko to adhere
8
Heat 1 inch oil to 350°F in a deep skillet
9
Fry cutlets one at a time for 3–4 min per side until golden brown and crispy
10
Drain on wire rack over paper towels
11
Let rest 2 min, then slice into 3/4-inch strips
12
Serve over bed of shredded cabbage with rice
13
Drizzle with tonkatsu sauce and serve lemon wedges on the side
Notes
- •Japanese panko is key - it creates lighter, crispier coating than regular breadcrumbs
- •Slice the finished cutlet to show the tender pink interior
- •Shredded cabbage should be very fine, like coleslaw
- •Traditional presentation shows the sliced cutlet reassembled
Nutrition information
Calories
480 cal
Protein
38g
Fat
22g
Carbs
36g
Tags
japanesefriedpork cutletcomfort food