There are many chain restaurants in Japan dedicated to this crispy cutlet.


Credit: Photography by Kate Mathis

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Instructions Checklist
  • In a small bowl, whisk the dry mustard and granulated garlic. Whisk in the Worcestershire, 1 tbsp. shoyu, and mirin. Whisk in the ketchup for the sauce

  • In a large strainer, sprinkle the cucumbers with the salt and sugar; toss until coated. Let drain for 20 minutes. Press on the cucumbers to remove any excess liquid. In a medium bowl, mix the cucumbers, apple, radishes, scallions, and shiso. Just before serving, mix in the vinegar, 1 tsp. shoyu, and sesame oil.

  • Meanwhile, using the bumpy side of a meat mallet, pound the pork to 1/8 to 1/4 inch thick. (If you have a flat meat mallet, pierce both sides of the cutlets with the tines of a fork after pounding them.) Season both sides of the cutlets with salt and pepper. In 1 shallow dish, place the flour. In a second, beat the eggs. In a third, place the panko. Line a rimmed baking sheet with paper towels or parchment paper; set a wire rack inside.

  • Pour enough peanut oil into a large skillet to measure about 1/4 inch. Working with 1 cutlet at a time, dredge the pork in the flour, shaking off any excess. Coat the pork in the eggs, letting any excess drip into the dish. Place the pork in the panko; turn until coated, pressing so the crumbs adhere. Working in batches, cook the pork, turning once, until crisp, golden, and just cooked through, about 5 minutes per batch. Add more peanut oil to the pan as needed between batches. Place the cutlets on the wire rack to drain.

  • Slice the cutlets. Top with the sauce. Serve with the salad.