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Japanese pork cutlet being picked up with a pair of chopsticks.
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Japanese Pork Cutlet with Lemon

Try this Japanese Pork Cutlet with Lemon recipe for a crispy, flavorful twist on a classic dish. Simple to make and served with a zesty lemon finish, it’s perfect for a quick and delicious meal!
Course Main Course
Cuisine Japanese
Keyword Japanese pork cutlet
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2
Calories 424kcal

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.
    Ingredients to make Japanese pork cutlet on the countertop.
  • Pat the pork loin dry with a paper towel and season with salt, black pepper, and white pepper.
    Seasoned pork chops.
  • Next, dredge the pork in flour, dip it into the beaten eggs, and coat it thoroughly with panko breadcrumbs.
    Pork chops coated with panko bread crumbs.
  • 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.
    Pork cutlet being deep fried.
  • 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.
    Japanese pork cutlet served on a plate.

Video

Nutrition

Calories: 424kcal | Carbohydrates: 49g | Protein: 31g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 158mg | Sodium: 307mg | Potassium: 503mg | Fiber: 1g | Sugar: 2g | Vitamin A: 124IU | Vitamin C: 2mg | Calcium: 86mg | Iron: 4mg