Steps to Prepare Homemade Japanese Style Pork Cutlet

Hello everybody, it's me, Dave, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, Step-by-Step Guide to Prepare Homemade Japanese Style Pork Cutlet. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Japanese Style Pork Cutlet, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Japanese Style Pork Cutlet delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Japanese Style Pork Cutlet is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Japanese Style Pork Cutlet estimated approx 45 mins.

To begin with this particular recipe, we must prepare a few ingredients. You can have Japanese Style Pork Cutlet using 15 ingredients and 5 steps. Here is how you cook it.

Ingredients and spices that need to be Take to make Japanese Style Pork Cutlet:

1. 1/2 lb pork loin cutlets 1/2" thick, then pounded to 1/4"
2. 1 1/2 cup raw medium-grain rice
3. 2 cup yellow onion, sliced
4. 2 cup low-sodium chicken broth
5. 1/2 cup mirin
6. 1/2 cup low-sodium soy sauce
7. 2 tbsp sugar
8. 4 slice fresh ginger
9. 6 eggs, lightly beaten
10. 1/4 cup all-purpose flour
11. 1/2 tsp kosher salt
12. 1 heavy pinch black pepper
13. 3 cup panko crumbs
14. 1/4 cup vegetable oil
15. 1 chopped scallions (optional topping)

Steps to make to make Japanese Style Pork Cutlet

1. Prepare pork cutlets. Cook rice as directed on the package and keep warm until serving.
2. Simmer onion, broth, mirin, soy sauce, sugar, and ginger in a large saute pan over med-low heat until onion is soft, about 15 minutes. Before breading cutlets, beat eggs in shallow dish, mix flour salt, and pepper in second dish, and place the panko in a third dish.
3. Bread cutlets by first dredging both sides in flour mixture, then dipping into the egg, and following with the panko. Then "double bread" dipping into the egg, then panko again. Transfer to a rack or plate until ready to fry. Heat oil over medium-high heat in a second saute pan.
4. Fry cutlets in batches, browning on both sides until cooked through, 6-8 minutes total. Transfer cutlets to cooling rack set over paper towels to drain.
5. To serve, place 2 cutlets in the simmering broth; cook 1 minute to warm through. Remove and slice cutlets, place on top of some rice, adel with broth, and sprinkle with scallions

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