Pork Cutlets


Preparation info
  • Serves


    • Difficulty


Appears in
At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

  • About

Originally a “foreign” dish of Dutch extraction, these pork cutlets have been thoroughly adopted by the Japanese. Thin boneless chops are lightly breaded and deep fried, then served against a mound of very finely shredded raw cabbage. A dark, thick, spicy sauce to be poured over all provides an interesting flavor accent.


  • 4 lean boneless pork chops, each about inch thick
  • ¼ cup flour, seasoned with


Lightly dust the chops in the seasoned flour. Dip them, one at a time, in the egg wash, then coat each of them well with bread crumbs.

There should be at least inches of oil in your pan and room enough to fry 2 cutlets at once. Heat the oil to approximately 375 degrees F. and test a few brea