If you’re craving a simple yet delicious meal, my Japanese Pork Cutlet with Lemon is just what you need! I crafted this recipe to bring the crispy, golden perfection of Japanese pork cutlets straight to your kitchen! This dish features tender, seasoned pork chops coated in panko, deep-fried to crispy goodness, and finished with a fresh squeeze of lemon, all served over rice for a delicious meal that’s easy, affordable, and sure to impress!
Why I Love This Recipe
I absolutely love this Japanese Pork Cutlet with Lemon because it’s a simple yet flavorful twist on the classic Japanese Tonkatsu dish. I crafted this recipe using the same boneless pork chops as in my Asian Pork Chop, then seasoned and dipped in panko before being deep-fried to crispy perfection. Instead of the traditional Katsu Sauce, I finish it with a fresh squeeze of lemon for a bright, zesty kick that really lets the fried pork cutlet shine!
This dish is a main course that’s perfect for anyone craving a delicious, easy-to-make meal with a citrusy twist. It’s not only a family favorite but also great for meal prepping—just coat the pork in panko, freeze, and next time, all you need to do is fry it up for a quick dinner! Trust me, once you try it, you’ll want to make this again and again!
Ingredients
Ingredients
- 1/2 lbs Boneless Pork Top Loin – boneless pork loin pork chop. I recommend using cuts no thicker then 1/2 inch.
- 1/4 tsp Salt – sea salt preferred.
- 1/4 tsp Black Pepper – ground.
- 1/4 tsp White Pepper – ground White Pepper in a bottle.
- 1/2 Cup Flour – all purpose flour used for the panko coating.
- 1 Whole Eggs – beaten used for the panko coating.
- 1/3 Cup Panko – panko bread crumbs used for the pokr cutlet coating.
- 2 Cups Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil. Oil is used for pan searing and deep frying the pork cutlet.
- 1 Whole Lemon – cut in wedge and drizzle on before serving.
- 2 Cups Rice – I recommend steamed fresh white rice, however, you can also use your rice of choice if you prefer.
🥓 Pork Chop Note
For the best results, opt for top loin boneless thin pork chops that are No More than 1/2 Inch Thick, readily available at most supermarkets.
Directions
🍖 Brining Pro Tip
To achieve Juicy Pork Chops, take the extra step to brine them in a solution of 2 Cups of Water with 2 Tablespoons of Salt for 30-45 Minutes. Avoid over-brining as this can result in overly salty and overly soft texture. If you decide to brine, skip seasoning the pork chops with salt.
Step 1 Pat the pork loin dry and season with salt, black pepper, and white pepper. If you elected to brine, skip salting.
🧂 Seasoning Pro Tip
For even seasoning, try Sprinkling from a Higher Above.
Step 2 Dredge the pork in flour, dip it into beaten eggs, then coat it with panko breadcrumbs.
Step 3 Preheat the oil to at least 350°F. Deep-fry the pork slices for 2-3 minutes, or until crispy and golden brown. Once fried, transfer the pork pork cutlet to a drying rack to drain excess oil.
☑ Internal Temperature Check
Utilize a meat thermometer to confirm the pork reaches a safe consumption Temperature of 145°F.
🍳 Deep Frying Pro Tip
Ensure that the oil is preheated to a temperature between 350°F to 375°F. Avoid Overcrowding the pan to maintain the oil temperature within the optimal range.
Step 4 Slice the pork cutlet into bite-sized pieces and place it on top of the rice. Squeeze lemon over the top before serving.
Recipe Variations
If you’re looking for a more traditional Japanese plate, you can serve these fired pork cutlet with Katsu Sauce instead of the lemon to create your Japanese Tonkatsu variation of the recipe!
Pairing Recommendations
Serve this pork cutlet with a Japanese Cabbage Salad or a green salad with Ginger Salad Dressing for a fresh, crunchy side along side a bowl of warm Miso Soup!
Frequently Asked Questions
Can I prepare the pork cutlets in advance?
Yes! You can coat the pork in panko and freeze them. When you're ready, just fry them up for no prep meal!
Can I make this recipe without deep frying?
While deep frying gives the best texture, you can elect to air fry the pork chops instead.
How do I get the perfect crispy crust on the pork cutlet?
Make sure the oil is preheated to at least 350°F before frying to achieve a golden, crispy crust.
Storage Tips
Store leftovers in an airtight container and refrigerate. They will stay fresh for 5-7 days.
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Watch How To Make It
Japanese Pork Cutlet with Lemon
Ingredients
- 1/2 lbs Pork Top Loin 2 pieces, boneless pork chops
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1/4 tsp White Pepper
- 1/2 Cup Flour all purpose
- 1 Egg beaten
- 1/3 Cup Panko
- 2 Cups Cooking Oil neutral, no flavor for deep frying
- 1 Whole Lemon cut in wedges
- 2 Cups Rice rice of choice
Instructions
- Gather all the ingredients.
- Pat the pork loin dry with a paper towel and season with salt, black pepper, and white pepper.
- Next, dredge the pork in flour, dip it into the beaten eggs, and coat it thoroughly with panko breadcrumbs.
- Heat the oil to 350°F or higher. Deep-fry the pork slices for 2-3 minutes, or until they become crispy and golden brown. Once done, transfer the pork cutlet to a drying rack to let any excess oil drain off.
- Slice the pork into bite-sized pieces and place it on top of the plated rice. Finally, squeeze some fresh lemon juice on top before serving.
Nutrition
*Values Based Per Serving
