Servings: 2
Baked Tonkatsu 揚げない豚カツ
This Baked Tonkatsu (Japanese Panko Crumbed Pork Cutlet) is just as crispy and delicious as the deep-fried version but with less than 50% of the calories!
Ingredients
- 200 g thinly cut 1cm thickness Pork loin
- 2 tsp cornstarch
- 1 egg
- 20 g Japanese panko crumb
Instructions
- Preheat the oven to 180c (356f)
- Cook the panko bread crumbs in a frying pan over low heat until golden brown.
- Remove the panko from the heat and set it aside.
- Wrap the pork loin in saran wrap and microwave it for 1 minute so the meat is slightly cooked.
- Remove the cling wrap and soak up the excess liquid off the pork with a paper towel.
- Put the pork on a plate and use a sifter and sprinkle the cornstarch over both sides of the pork.
- Crack the egg in a bowl and scramble it a little then dip the pork into the egg to coat it.
- Pour the panko in a shallow pan or a plate and coat the pork in it.
- Put all the coated pork cutlets on a baking tray and bake for about 10-15 minutes.
- Once baked, serve with rice, miso soup, and vegetables.
Notes
nutritional value is indication only.
Pork cutlet is served with a bowl of plain rice and a bowl of miso soup as a complete Japanese meal.
Nutrition
Calories: 166kcal, Carbohydrates: 1g, Protein: 25g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 147mg, Sodium: 80mg, Potassium: 417mg, Vitamin A: 120IU, Calcium: 12mg, Iron: 0.9mg