Baked Tonkatsu

Ingredients

• 2 cup panko
• 4 tbsp olive oil (divided)
• 2 eggs (large)
• 0.25 tsp Kosher salt
• 1 lb pork tenderloin (trimmed and cut crosswise into 8 pieces)
• 0.5 cup ketchup
• 0.25 cup Worcestershire sauce
• 1 tbsp reduced-sodium soy sauce
• 1.333 tbsp apple cider vinegar (divided (1 tbsp plus 1 tsp))
• 0.25 tsp honey
• 0.25 green cabbage (small (about 12 oz), cored and shredded)
• 0.25 red cabbage (small (about 9 oz), cored and shredded)

Steps

1. 1

   Heat oven to 450°F. Set a wire rack into a rimmed baking sheet.

2. 2

   On a separate rimmed baking sheet, toss the panko with 3 tablespoons of olive oil.

3. 3

   Bake the panko until golden brown, about 3 to 4 minutes.

4. 4

   Transfer the toasted panko to a shallow bowl. In a second shallow bowl, beat the eggs.

5. 5

   Pound each piece of pork tenderloin to 1⁄4-inch thick. Season the pork with 1/4 teaspoon salt.

6. 6

   Dip one piece of pork at a time in the beaten egg, letting any excess drip off.

7. 7

   Coat the pork in the toasted panko, pressing gently to help the breadcrumbs adhere.

8. 8

   Transfer the breaded pork to the prepared wire rack. Roast until golden brown and cooked through, 10 to 12 minutes.

9. 9

   Meanwhile, in a medium bowl, combine the ketchup, Worcestershire sauce, soy sauce, and 1 teaspoon of apple cider vinegar to make the tonkatsu sauce.

10. 10

    In a large bowl, whisk together the honey with the remaining 1 tablespoon each of apple cider vinegar and olive oil.

11. 11

    Add the shredded green and red cabbages to the bowl and toss to combine.

12. 12

    Serve the crispy pork cutlets with the cabbage slaw and the prepared tonkatsu sauce.

Notes

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.

Nutrition per serving

• main
• pork
• baked
• Japanese
• crispy
• dinner
• quick