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This recipe, also known as Pork Cutlet Donburi, is served with a mushroom and ginger broth.
Dust first with flour, then dip into the beaten egg, then the panko crumbs.
Repeat the egg wash and breadcrumb process to give it extra crunch.
Heat vegetable oil, 1 inch deep in frying until a few breadcrumbs dropped into the middle of oil surface immediately.
Fry cutlets in the oil until light brown, about 4 minutes each side.
Drain on paper towels and then cut into 1 inch strips.
In a hot pan heat a little oil. Add assorted mushrooms, ginger, garlic, mirin, dashi powder, water, sugar and soy sauce. Cook for 2 – 3 minutes.
Stir through coriander and spring onion.
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