4 Serves
30 Mins
Trim excess fat from the pork loin cutlets. Place each cutlet between two sheets of parchment paper and pound to a uniform 1cm thickness using a meat tenderizer or rolling pin. Reshape the meat slightly if needed.
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Vitamin E
11 mg / 15 mgVitamin K
225 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
2 µg / 400 µgCalcium
7 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
16 mg / 420 mgPhosphorus
124 mg / 1,250 mgPotassium
215 mg / 4,700 mgSodium
31 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
6 g / 20 gCholesterol
36 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Prepare three wide-rimmed bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Season the pork cutlets with salt and pepper.
Dredge each pork cutlet in the flour, dip into the beaten eggs, and coat thoroughly with panko breadcrumbs, pressing gently to adhere.
Heat vegetable oil in a large frying pan to 180°C. Fry the pork chops for approximately 1 minute and 30 seconds per side until golden brown and cooked through. Remove and rest on a wire rack for 5 minutes.
Whisk together the dipping sauce ingredients in a small bowl, adding a splash of water if the consistency is too thick. Slice the tonkatsu and serve drizzled with the prepared sauce.
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Nigerian
Japanese