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!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 200 g thinly cut (1cm thickness Pork loin)
- 2 tsp cornstarch
- 1 egg
- 20 g Japanese panko crumb
Instructions
- 1
Preheat the oven to 180c (356f)
- 2
Cook the panko bread crumbs in a frying pan over low heat until golden brown.
- 3
Remove the panko from the heat and set it aside.
- 4
Wrap the pork loin in saran wrap and microwave it for 1 minute so the meat is slightly cooked.
- 5
Remove the cling wrap and soak up the excess liquid off the pork with a paper towel.
- 6
Put the pork on a plate and use a sifter and sprinkle the cornstarch over both sides of the pork.
- 7
Crack the egg in a bowl and scramble it a little then dip the pork into the egg to coat it.
- 8
Pour the panko in a shallow pan or a plate and coat the pork in it.
- 9
Put all the coated pork cutlets on a baking tray and bake for about 10-15 minutes.
- 10
Once baked, serve with rice, miso soup, and vegetables.