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Mini Pork Cutlets in a house-shaped bento with shredded cabbage, rice, tomatoes, and half an egg.
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Mini Pork Cutlets

A recipe for Mini Pork Cutlets from the cookbook, The Bento Lunchbox! These miniature pork bites are coated in breadcrumbs, then fried until crisp and golden.
Course Main
Cuisine Japanese
Keyword bento, cutlet, fried, Japan, Japanese, lunch, meat, panko, pork
Prep Time 10 minutes
Cook Time 10 minutes
0 minutes
Total Time 20 minutes
Servings 1 Serving

Ingredients

  • 4 ounces (100 grams) thinly sliced pork
  • 1/4 teaspoon salt
  • black pepper
  • 1 teaspoon cornstarch or potato starch
  • flour for coating
  • 1 egg beaten
  • 4 tablespoons panko breadcrumbs
  • vegetable oil for frying

Instructions

  • Cut the pork into four small pieces.
  • Sprinkle with salt, pepper and starch in that order.
  • Form into four equal patties.
  • Coat the patties with flour, beaten egg and breadcrumbs in that order.
  • Heat 1 inch (2.5 centimeters) of oil in a small skillet to 355˚F (180˚C).
  • Fry the patties until golden brown, 4 to 5 minutes.