Pork Piccata (Japanese Style)
A staple of Japanese Yoshoku (Western-influenced) cuisine. Thin slices of pork loin are coated in a savory parmesan-egg batter and pan-fried to a beautiful golden brown. It is incredibly tender, rich in flavor, and perfect for family dinners or bento boxes.
- 1/2 lb Thinly sliced pork loin
- Salt and pepper
- 2 tbsp All-purpose flour
- 2 Large eggs
- 3 tbsp Grated Parmesan cheese
- 1 tbsp Vegetable oil
- 1 tbsp Unsalted butter
- 1 tbsp Fresh parsley
Preparation: Lightly score the edges of the pork slices to prevent curling. Season both sides with salt and pepper. Dust the pork evenly with all-purpose flour, shaking off the excess.
Make the Batter: In a shallow bowl, whisk the eggs together with the grated Parmesan cheese and finely chopped parsley.
Heat the Pan: Heat the vegetable oil and butter in a large skillet over medium heat until the butter starts to foam.
Dip and Fry: Dip the flour-coated pork slices into the egg and cheese batter, ensuring they are fully coated. Carefully place them into the hot skillet.
Cook to Golden: Fry for about 2 to 3 minutes on each side until the egg batter turns a beautiful golden brown and the pork is cooked through. Serve hot with a side of fresh greens.
Keyword Easy, Egg, kids, piccata, Pork, Yoshoku