This post may contain affiliate links. Read our disclosure policy here.
These simple pork cutlets are a variation of Japanese tonkatsu. You’ll be surprised how quick and easy to make these kid-approved weeknight meal.
The secret is in super thin pork chops, it literally takes couple minutes to pan-fry these breaded pork chops on each side. And panko, Japanese breadcrumbs, creates that satisfying light and crispy crust. In a pinch, any breadcrumbs would work.
Also that bright and tangy quick red cabbage slaw is a winning side for pork cutlets!
What is the difference between pork schnitzel and tonkatsu?
Pork schnitzel and tonkatsu are both breaded fried pork cutlets. While pork schnitzel is German, tonkatsu is Japanese version of pork cutlets. That’s it!
- In Germany and Austria, pork schnitzel is served with lemon wedges, and sometimes with cream sauce.
- In Japan, tonkatsu is served in variety of ways: as a topping for ramen, over plain rice, or most commonly with a side of shredded cabbage.
Yeah, don’t let these fancy names fool you though. These simple pork cutlets are nothing more than fried breaded pork chops.
Today’s version is a spin on traditional Japanese pork cutlets, tonkatsu.
With satisfying crispy Panko crust and juicy tender pork inside, these pork cutlets are wonderful paired with crunchy bright red cabbage slaw that takes minutes to make. The entire dinner comes together in about 30 minutes!!
This meal will remind you that delicious doesn’t have to be complicated. And you’ll be adding this recipe to your dinner rotation after your first try.
And did I mention these easy pork cutlets are kid-approved family favorite? You betcha, they are! They’re basically giant chicken nuggets. 🙂
Oh, this beautiful quick red cabbage slaw is simply amazing! Not only does it take minutes to prepare, it also calls for just a few simple ingredients! THREE ingredients, to be exact! Ok, five, if you count salt and pepper.
This fresh and crunchy quick slaw is a perfect side dish for those fried cutlets.
How to keep breaded cutlets crispy for longer?
If you’re not serving the fried breaded cutlets right away, here’s a quick trick to keep them crispy longer.
- Heat the oven to 200°F.
- Place the pork cutlets on a baking sheet lined with a wire rack.
- Keep the cutlets in the oven until ready to serve.
Easy Pork Cutlets with Quick Red Cabbage Slaw
For Cabbage Slaw:
- ½ head red cabbage, cored and thinly shredded (about 10oz)
- 4 tablespoons extra virgin olive oil
- Juice of 2 lemons
- Salt and pepper to taste
For Pork Schnitzels:
- 8 thin-cut boneless pork chops, about 1 ½ lbs
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup all purpose flour
- 2 large eggs
- 2 cups Panko, Japanese breadcrumbs
- 1 cup vegetable, or canola oil
- Lemon wedges, optional
- Tonkatsu sauce, optional
- To make the slaw, in large bowl, combine cabbage, olive oil and lemon juice.
- Season with salt and pepper to taste.
- Cover and refrigerate.
- To make pork cutlets, preheat the oven to 200°F.
- Dry cutlets with paper towels and season with salt and pepper.
- Place flour, eggs and Panko in 3 separate shallow bowls.
- Work with one pork cutlet at a time, dip each cutlet in flour, egg and then Panko, pressing it to adhere.
- Heat ½ cup of oil in a large skillet over medium heat until shimmering.
- Fry 4 cutlets until crispy and golden brown, about 2 minutes per side. Transfer them onto a plate, lined with paper towel, and place in the warm oven.
- Repeat with remaining cutlets.
- Serve the pork cutlets right away with red cabbage slaw.