Easy Pork Cutlets with Minimal Cleanup Using Batter Mixture

Name: Easy Pork Cutlets with Minimal Cleanup Using Batter Mixture
Yield: Serves 4 servings
Ingredients: 1/4 teaspoon (1 g) salt; 4 pork loin cutlets for tonkatsu (about 5.3 oz/150g each, about 1/2 inch/1.5cm thick); To taste black pepper; As needed panko breadcrumbs; As needed vegetable oil (at least 1 1/4 inches/3cm deep); 1 large egg; 4 tablespoons (about 1.25 oz/36g) all-purpose flour; 2 tablespoons (about 1 oz/30g) water; as needed Shredded cabbage (store-bought is fine),; as needed Cherry tomatoes,; as needed Lemon wedges,

前田量子 @cook_40094205

Super easy. This pork cutlet recipe uses just a few ingredients and creates very little cleanup. It also includes basic prep tips like scoring the meat. This method will definitely make frying easier!
Recipe background:
I created this recipe to be helpful for viewers of a daytime TV show. It was featured in a February segment on simplified cooking.

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Ingredients

Serves 4 servings

1/4 teaspoon (1 g)salt
4pork loin cutlets for tonkatsu (about 5.3 oz/150g each, about 1/2 inch/1.5cm thick)
To taste black pepper
As neededpanko breadcrumbs
As neededvegetable oil (at least 1 1/4 inches/3cm deep)
Batter mixture
1large egg
4 tablespoons(about 1.25 oz/36g) all-purpose flour
2 tablespoons(about 1 oz/30g) water
For serving
as neededShredded cabbage (store-bought is fine),
as neededCherry tomatoes,
as neededLemon wedges,

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Steps

1

Season the pork with salt and pepper while still in the package, then use kitchen scissors to score the connective tissue along the edges.
2

In a zip-top bag, add the egg and water. Mix well, then add the flour and knead the bag to combine thoroughly. (This is your batter mixture.)
3

Add all the pork cutlets to the bag with the batter mixture. Massage the cutlets in the bag to coat them evenly. (Massaging also helps tenderize the meat.)
4

Pour panko breadcrumbs into the empty meat tray. Coat each cutlet with panko after dipping in the batter mixture.
5

Heat vegetable oil to 340°F (170°C). Fry the cutlets for 2 minutes, then flip and fry for another 1 minute 15 seconds. (This timing is for 1/2 inch/1.5cm thick cutlets. Adjust as needed for different thicknesses.)
6

Slice the cutlets into easy-to-eat pieces. For clean cuts without shifting the coating, press down firmly and cut in one motion.

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Cooksnaps

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前田量子 @cook_40094205

Published in the US on August 14, 2025 14:01

一社）日本ロジカル調理協会代表理事管理栄養士野菜ソムリエ調理科学を用いて根拠からしっかりお伝え日頃の何故？を解決します超絶美味おうちご飯で家族の胃袋をグッと掴む料理教室主宰『和食＆中華』『洋食』『お菓子』の3コースです。2018年4月6日主婦の友社様より出版http://amzn.asia/exMxZhjbloghttps://ameblo.jp/nicos-1109

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