Baked Tonkatsu


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Pre-toasting panko with a bit of oil is the key to getting a beautiful golden exterior on these crispy Japanese-inspired pork cutlets without the hassle of frying. Skip the store-bought stuff and whip up our sweet, tangy homemade tonkatsu sauce using just 4 pantry ingredients.

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Yields:
4 serving(s)

Total Time:
20 mins

Cal/Serv:
510

  • 2 c.

    panko

  • 4 tbsp.

    olive oil, divided

  • 2

    large eggs

  • Kosher salt

  • 1 lb.

    pork tenderloin, trimmed and cut crosswise into 8 pieces

  • 1/2 c.

    ketchup

  • 1/4 c.

    Worcestershire sauce

  • 1 tbsp.

    reduced-sodium soy sauce

  • 1 tbsp.

    plus 1 tsp apple cider vinegar, divided

  • 1/4 tsp.

    honey

  • 1/4

    small green cabbage (about 12 oz), cored and shredded

  • 1/4

    small red cabbage (about 9 oz), cored and shredded

Directions

NUTRITIONAL INFORMATION (per serving): About 510 cal, 19.5 g fat (4 g sat), 32 g pro, 915 mg sodium, 51 g carb, 4 g fiber

Did you make this recipe? Comment below!

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Tina (she/her) is the food producer of the Hearst Lifestyle Group.  She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach. 



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