Pork Cutlet
Med
Golden, crispy Japanese-style pork cutlet with a juicy interior, coated in light, airy homemade breadcrumbs.
Pork Cutlet
Video byMASAの料理ABC
Cooking Steps
11
STEP 1 OF 11
Shred the Cabbage
YouTubeMASAの料理ABC
Open on YouTube ↗Remove cabbage core, separate leaves, fold and slice thinly against the grain.
STEP 2 OF 11
Soak and Chill Cabbage
YouTubeMASAの料理ABC
Open on YouTube ↗Briefly rinse cabbage in cold water, drain, cover with a damp cloth and refrigerate.
STEP 3 OF 11
Make Fresh Breadcrumbs
YouTubeMASAの料理ABC
Open on YouTube ↗Tear bread crusts into a blender and pulse, then add the soft white bread and pulse briefly.
STEP 4 OF 11
Score the Pork
YouTubeMASAの料理ABC
Open on YouTube ↗Cut through the sinew between the fat and meat on both sides to prevent curling.
STEP 5 OF 11
Season the Pork
YouTubeMASAの料理ABC
Open on YouTube ↗Sprinkle both sides of the pork evenly with salt and black pepper.
STEP 6 OF 11
Coat in Flour
YouTubeMASAの料理ABC
Open on YouTube ↗Dust the pork evenly in flour, then pat off any excess.
STEP 7 OF 11
Dip in Egg
YouTubeMASAの料理ABC
Open on YouTube ↗Dip the floured pork into beaten egg, letting excess egg drip off.
STEP 8 OF 11
Press on Breadcrumbs
YouTubeMASAの料理ABC
Open on YouTube ↗Coat the pork thoroughly in breadcrumbs, pressing to ensure full even coverage.
STEP 9 OF 11
Deep-Fry the Cutlet
YouTubeMASAの料理ABC
Open on YouTube ↗Place pork presentation-side up into oil heated to about 175°C and fry without touching.
STEP 10 OF 11
Flip and Finish Frying
YouTubeMASAの料理ABC
Open on YouTube ↗Flip the cutlet and continue frying until golden, then remove and stand upright to drain.
STEP 11 OF 11
Rest and Plate
YouTubeMASAの料理ABC
Open on YouTube ↗Let the cutlet rest briefly to finish cooking, then slice and serve with cabbage and condiments.
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