Crispy Panko-Crusted Pork Cutlet

Crunchy on the outside and moist and tender on the inside, these pork cutlets take less than half an hour, start to finish.

Servings: 2

Cook Time: 20 minutes

Pair With: A white wine with citrus notes, like a Pinot Grigio.

Source: Recipe courtesy Tama Takahashi, Touring & Tasting Food Editor


2 pork cutlets

1 1/2 cups flour

1 egg, beaten

1 cup or more panko (Japanese bread crumbs)

2 cups, approximate, vegetable oil for frying

salt and fresh ground black pepper


To set up your standard breading procedure, you will need 3 wide, shallow bowls. The flour goes in the first, the egg in a second (whisk the yolk and whites together thoroughly with a fork), and the Panko in the third bowl. Season the cutlets with salt and pepper on both sides, dredge in the flour, then dip in the egg, then in the Panko.

In a deep frying pan, pour in oil to a depth of 2" and heat over medium heat. The oil should be hot, but not smoke. Using long tongs, carefully put the cutlets in the oil. They will sink to the bottom. The oil should be bubbling around the cutlets. After a few minutes, the cutlets will rise to the surface. Turn with the tongs and continue cooking until golden brown. Drain on two layers of paper towel, then slice and serve with lemon wedges.


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