2 lbs pork loin chops (thin)

2 medium eggs

2 tbsp milk

1/2 cup white flour

1 cup japanese panko

salt to taste

pepper to taste

2 cups cabagge – shredded

vegetable for frying


1 cup miso

10 tbsp sugar

1/4 cup mirin

6 tbsp water

1.In a small saucepan, mix the sauce ingredients and cook over low heat, stirring with a wooden spoon. The sauce is done when it has a cake batter-like thickness.Once the sauce is ready,set it aside.

2.Score the fat on the pork with a sharp knife. Tenderize the pork by pounding it with a flat meat mallet. Sprinkle with salt and pepper.

3.Beat the eggs and milk in a bowl.

4.Coat both sides of the pork cutlets in the flour and then dip them in the beaten eggs. Coat both sides of the pork with bread crumbs.

5.In a pan, heat the frying oil to 350° and fry the pork chops util the bread crumbs are well browned.

6. Cut the fried pork cutlets to your desired size and place on a plate. Add shredded cabbage as a side garnish. Pour the sauce over the cutlets.


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