Pork Fillet Cutlet 204kcal / per person

recipes

category MeatSee the Related Food Category Page
recipe number 03844
cooking time 30 minutes
comment It is said that this dish originated in a western restaurant in Ginza, Tokyo, during the Meiji era (1868–1912). Based on a western dish, it was uniquely developed in Japan and is well known as a Japanese food.
image Enjoy a juicy pork cutlet in a crunchy batter.
Pork fillet (80 g chunk) 2 chunks
Salt 0.6 g
Pepper to taste
(A) Flour as needed
(A) Egg (beaten egg) as needed
(A) Breadcrumbs as needed
Oil for deep-frying as needed
Cabbage 40 g
Carrots 30 g
String beans 3 pods
Non-oil dressing, shiso (green perilla)
If not available, any other dressing can be used instead.
1 tsp
Daikon (white Japanese radish) (grated)
Grated daikon is not essential, if not available.
40 g
Ponzu sauce
If not available, a mixture of Worcester sauce and ketchup can be used instead.
2 tsp

Place the pork cut side up and pound using a meat mallet to make loin slices. Season with salt and pepper on both sides. Dust the pork with the flour, dip in the beaten egg, and coat with the breadcrumbs.

Shred the cabbage (sen-giri). Cut the carrot into quarters. Boil the carrots and then the string beans, submerge them in cold water and drain on paper towels. Remove the stems of the string beans and cut in half. Grate the daikon and drain.

Heat the oil to 180°C and deep-fry the (1) pork until golden brown. Cut the fried pork into bite-sized pieces. Place the (2) vegetables and the pork cutlet on a dish, sprinkle the non-oil dressing over the vegetables. Serve with ponzu dressing.

technique First, coat the pork lightly with flour and then dip it thoroughly in beaten egg. Finally, coat the cutlet in bread crumbs by pressing them on using both hands.
  1. Place the pork cut side up and pound using a meat mallet to make loin slices. Season with salt and pepper on both sides. Dust the pork with the flour, dip in the beaten egg, and coat with the breadcrumbs.
  2. Shred the cabbage (sen-giri). Cut the carrot into quarters. Boil the carrots and then the string beans, submerge them in cold water and drain on paper towels. Remove the stems of the string beans and cut in half. Grate the daikon and drain.
  3. Heat the oil to 180°C and deep-fry the (1) pork until golden brown. Cut the fried pork into bite-sized pieces. Place the (2) vegetables and the pork cutlet on a dish, sprinkle the non-oil dressing over the vegetables. Serve with ponzu dressing.