japanese

Nagoya Style Miso Pork Cutlet

This dish pairs pork loin cutlet with miso paste, all purpose flour and egg. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

43 g Protein

38 g Carbohydrates

35 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

116g pork loin cutlet 281 kcal
1g salt 0 kcal
0g black pepper 1 kcal
11g all purpose flour 40 kcal
0.72 piece (36g) egg 51 kcal
18g panko breadcrumbs 71 kcal
13g neutral oil 115 kcal
16g miso paste 32 kcal
9g mirin 22 kcal
4g sugar 15 kcal
18g water 0 kcal
87g green cabbage shredded 22 kcal

Cooking instructions

pork loin cutletsaltblack pepper
Pound pork cutlet to even thickness and season lightly with salt and pepper.
pork loin cutletall purpose floureggpanko breadcrumbs
Set up a breading station: flour, beaten egg, then panko. Coat pork in flour, dip in egg, then press into panko.
pork loin cutletneutral oil
Heat oil in a small skillet over medium-high. Fry cutlet until golden and cooked through, turning once (about 6-8 minutes). Drain briefly.
miso pastemirinsugarwater
In a small pan, combine miso paste, sugar, mirin, and water. Warm gently, stirring, until glossy and thickened.
pork loin cutletmiso pastegreen cabbage shredded
Slice the cutlet and spoon miso sauce over the top. Serve with shredded cabbage and rice.