Pork Loin Cutlet (Tonkatsu)

Name: Pork Loin Cutlet (Tonkatsu)
Yield: 122 g
Ingredients: Soybean oil 1 g; Haepyo breadcrumbs 20 g; All-purpose flour 7 g; Pork loin 84 g; Egg white 10 g

308 kcal

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Ingredients

Main ingredients

Soybean oil 1 g
Haepyo breadcrumbs 20 g
All-purpose flour 7 g
Pork loin 84 g
Egg white 10 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 20.3 g 27%

Protein 23.15 g 31%

Fat 14.29 g 43%

Serving size 122g

Cooking steps

1

Cut the pork loin into slices of appropriate thickness and make light cuts with a knife.
2

Season the pork with salt and pepper.
3

Coat the pork in flour, dip it in beaten egg, then cover with breadcrumbs in order.
4

Pour enough cooking oil into a pan and preheat to 170°C (338°F).
5

Fry the pork loin until golden brown on both sides.
6

Drain the oil and slice the cutlet into bite-sized pieces.

Pork Loin Cutlet (Tonkatsu)

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