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Baked Tonkatsu (Japanese Panko Crumbed Pork Cutlet)
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!
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Main Dish
Cuisine:
Japanese
Servings:
2
Calories:
166
kcal
Author:
Shihoko | Chopstick Chronicles
Ingredients
200
g
thinly cut
1cm thickness Pork loin
2
tsp
cornstarch
1
egg
20
g
Japanese panko crumb
Metric
-
US Customary
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:
166
kcal
|
Carbohydrates:
1
g
|
Protein:
25
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Cholesterol:
147
mg
|
Sodium:
80
mg
|
Potassium:
417
mg
|
Vitamin A:
120
IU
|
Calcium:
12
mg
|
Iron:
0.9
mg