Katsu-Style Pork Cutlets (Oven Baked)

Ingredients

• 2 pieces pork cutlets (boneless pork loin or shoulder), pounded thin
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.33 cup all-purpose flour
• 1 eggs
• 0.75 cup panko breadcrumbs
• 1 tbsp neutral oil (for baking)
• 0.33 cup tonkatsu sauce
• 1 tbsp water (to thin sauce if needed)(optional)
• 2 cups shredded cabbage (for serving)(optional)

Instructions

1. 1

   Preheat oven to 425°F (220°C). Line a baking sheet with parchment and lightly oil it.

2. 2

   Season pork cutlets with salt and pepper. Set up a breading station: flour in one bowl, beaten egg in another, and panko in a third.

3. 3

   Dredge each cutlet in flour (shake off excess), dip in egg, then press firmly into panko so it adheres well.

4. 4

   Bake cutlets for 10 minutes, then flip and bake 10 more minutes until deep golden and cooked through (internal temperature 145°F/63°C).

5. 5

   Warm tonkatsu sauce (thin with a splash of water if desired). Serve cutlets with sauce and cabbage.