Breaded Pork Loin Cutlet recipe - ingredients, nutrition and when to eat it
This pork cutlet is made by coating pork loin in beaten egg and breadcrumbs, then pan-frying until golden.
This pork cutlet is made by coating pork loin in beaten egg and breadcrumbs, then pan-frying until golden. It’s crisp on the outside and mild on the inside, and goes well with rice for a satisfying lunch or dinner.
Grilled & stir-fried · 25 minutes to cook
Nutrition (per 268.7g serving): 682.4 kcal · protein 43.4g · carbohydrate 35.7g · fat 38.1g · sodium 790.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Avoid pounding the meat too hard, which can squeeze out the juices; just even out its thickness.
Tips: Let the breaded meat rest for about 5 minutes so the coating adheres well.
Tips: Cooking time depends on the thickness, so check that the thickest part is cooked through.
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Ingredients (1 serving)
- Pork loin — 150 g
- Egg — 0.5 pc
- Breadcrumbs — 0.5 cup
- Flour — 2 Tbsp
- Salt — 0.3 tsp
- Ground black pepper — 0.1 tsp
- Cooking oil — 2 Tbsp
- Tonkatsu sauce — 1 Tbsp