Pork Piccata (Japanese Style)
Thin slices of pork loin coated in a fluffy, savory parmesan and egg batter, gently pan-fried to perfection.
Notes
A Fluffy, Egg-Battered Cutlet
Adopted from Italy but tweaked for the Japanese ‘Yoshoku’ menu, Pork Piccata features thin slices of pork loin heavily coated in grated cheese and beaten egg, then gently pan-fried. The result is a soft, fluffy, savory crust that kids absolutely love.Ingredients
- 4 thin slices of pork loin (pounded slightly)
- Salt and pepper
- 2 tbsp all-purpose flour
- 2 large eggs
- 3 tbsp grated parmesan cheese
- 1 tbsp butter
- 1 tbsp olive oil
- Ketchup or demi-glace for serving
Instructions
- Season the pork slices evenly with salt and pepper. Dust them lightly with flour on both sides, shaking off the excess.
- In a wide, shallow bowl, beat the eggs and whisk in the grated parmesan cheese to create a thick batter.
- Heat the butter and olive oil together in a large skillet over medium-low heat.
- Dip each floured pork slice completely into the cheesy egg batter, ensuring a thick coating adheres to the meat.
- Place the battered pork into the skillet. Cook gently for 3-4 minutes per side. If there is leftover egg batter, you can spoon it over the pork while it cooks to create a thicker, fluffier crust.
- Serve warm with a side of ketchup or demi-glace sauce.
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