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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.

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

  1. pork loin cutletsaltblack pepper
    Pound pork cutlet to even thickness and season lightly with salt and pepper.
  2. 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.
  3. 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.
  4. miso pastemirinsugarwater
    In a small pan, combine miso paste, sugar, mirin, and water. Warm gently, stirring, until glossy and thickened.
  5. pork loin cutletmiso pastegreen cabbage shredded
    Slice the cutlet and spoon miso sauce over the top. Serve with shredded cabbage and rice.

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