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Japanese Style Pork Cutlet***


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  • 1/2 pound pork loin cutlets
  • 1 1/2 cup medium grain rice
  • 2 cups yellow onions -- sliced
  • 2 cups chicken broth
  • 1/2 cup mirin -- see "sauces"
  • 1/2 cup soy sauce
  • 2 tablespoons sugar
  • 4 slices fresh ginger
  • 6 large eggs -- lightly beaten
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 pinch black pepper
  • 3 cups panko (or bread crumbs)
  • 1/4 cup vegetable oil
  • green onion -- chopped



Step 1

Prepare rice according to package directions.

Before breading cutlets, beat the eggs in a shallow dish (like a pie plate), mix flour, salt and pepper in a second dish, and place the panko in a third dish.

Pound cutlets between sheets of plastic wrap until 1/4-inch thick. Bread cutlets by first dredging both sides in flour mixture, then dipping into the egg, and following with the panko. Then "double bread," dipping into the egg, then panko again. Transfer to a rack or plate until ready to fry. Heat oil over medium-high heat in a skillet.

Fry cutlets in batches, browning on both sides until cooked through, 6-8 minutes total. Transfer cutlets to a cooling rack set over paper towels to drain.

Simmer onion, broth, mirin, soy sauce, sugar, and ginger in a large saute pan over medium-low heat until onion is soft, 15 minutes.

To serve, place 2 cutlets in the simmering broth (if desired); cook 1 minute to warm through. Remove and slice cutlets, place on top of some rice, ladle with broth, and sprinkle with green onions.

NOTE: If you don't have "mirin", combine sake:sugar in a combination of 3 sake to 1 sugar. I didn't put the cutlets in the broth and everything was wonderful.


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