Pork Loin Ham Cutlet
Pork loin ham cutlet is great as a snack! Use panko for a crispy texture.
Photographed by Takeshi Noguchi
Calorie count is per serving
Ingredients (Serves 2)
- 8 slices pork loin ham
- Flour, as needed
- Beaten egg, as needed
- Panko breadcrumbs, as neededNote
Japanese-style breadcrumbs. Each crumb is big, yet light. Recommended for using in lighter-finish deep frying. Or fresh panko breadcrumbs.
- 120 g cabbage (thinly shredded)
- French mustard, a littleNote
Or Japanese mustard.
- Vegetable oil
Dust one slice of ham with flour and cover with another slice to make a cutlet. Repeat to make a total of four cutlets. Coat the surface with flour and dust off the excess. Dip in beaten egg and coat with panko.
The flour between the slices acts as an adhesive to form a cutlet.
Pour vegetable oil into a frying pan so that it's half full. Place over medium heat and heat the oil to about 170°C. Place two cutlets in the oil and fry until the surface has hardened. Turn over and fry for a total of about two minutes. When crisp and golden brown, remove and place on a tray lined with a paper towel to drain. Scoop out the breadcrumbs in the oil and fry the remaining cutlets.
Cut the cutlets into a preferred size. Plate up with cabbage and garnish with mustard.