Tonkatsu Pork – crispy coated sliced pork with a delicious sweet and tangy sauce. These crispy breaded pork cutlets taste the best when they’re pan-fried, but if you’d rather bake them, that’s also an option!
INGREDIENTS of Crispy Fried Pork Cutlet
- 4 boneless pork
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 eggs beaten
- 3/4 cup breadcrumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 5 tablespoons olive oil divided
- 1 lime quartered
- Chopped cilantro for garnish
How to make Crispy Fried Pork Cutlet
Line a large cutting board with plastic wrap.
Lay pork chops on top in a single layer, and then cover with another piece of plastic wrap.
Pound each pork chop to about 1/4-inch thickness.
- Season with salt and black pepper on both sides.
Ready 3 shallow bowls – the first with the flour, the second with the eggs, and the third with the breadcrumbs.
Add the garlic powder, chili powder, ground coriander, paprika, ground cumin, and dried oregano in the breadcrumbs. Mix together to combine.
Heat olive oil in a kadhai over medium heat.
Working in 2 batches, dredge two cutlets in flour, then dip in egg, and then into the seasoned breadcrumbs.
Sauté the cutlets for 3-4 minutes per side.
Add the olive oil and repeat the same steps with the remaining 2 cutlets.
Garnish with a sprinkle of chopped cilantro and serve with lime wedges.