Crunchy Japanese-Style Crispy Pork Cutlet
A crispy Japanese-style pork cutlet recipe using juicy pork and crunchy crumb topping. Serve with a side of steamed vegetables for a well-rounded meal.
Ingredients
- ●4 pork cutlet1 pound of pork cutlet, preferably boneless and lean
- ●1 cup crispy crumbJapanese-style panko breadcrumbs
- ●1 juicy1 cup of buttermilk or yogurt for marinating the pork
- ●2 eggsbeaten eggs for coating the pork
- ●1 cup flourall-purpose flour for coating the pork
- ●2 tomatosliced tomatoes for garnish
- ●0.5 teaspoon ethiopianEthiopian berbere spice for marinade
Instructions
- 1
1. In a shallow dish, mix together the flour, eggs, and buttermilk.
- 2
2. Add the pork cutlet to the marinade and coat evenly.
- 3
3. Let the pork marinate for at least 30 minutes.
- 4
4. Preheat a non-stick skillet or a deep fryer to 375°F (190°C).
- 5
5. Dredge the marinated pork in the flour mixture, shaking off excess.
- 6
6. Dip the floured pork in the beaten eggs, making sure to coat evenly.
- 7
7. Coat the egg-coated pork in the Japanese-style panko breadcrumbs.
- 8
8. Fry the breaded pork until golden brown and crispy, about 3-4 minutes per side.
- 9
9. Place the fried pork on a paper towel-lined plate to drain excess oil.
- 10
10. Serve the crispy pork cutlet with sliced tomatoes and a side of steamed vegetables.