Crispy Oven-Baked Japanese Pork Cutlet: No Frying Needed! Perfect for Shrimp, Chicken, and More! 🤩

On the left is bread crumbs; choose coarser, flaky ones, avoiding fine and hard particles. In the middle is sesame oil, which can also be replaced with vegetable oil, although sesame oil adds more flavor. Measure out the bread crumbs.

Pour 2 tablespoons of sesame oil into the breadcrumbs, mixing gently. It’s recommended to use your hands for a more even coating, but be careful not to crush the breadcrumbs.

This is the mixed state; I wore disposable kitchen gloves to avoid getting oil on my hands.

Place it in a frying pan on low heat, flipping occasionally for about ten seconds until all breadcrumbs are golden. Meanwhile, preheat the oven to 220°C (about 428°F), as most ovens need 15-20 minutes to reach the desired temperature.

This is what the breadcrumbs look like after baking: golden and aromatic. 😊

Wash two pieces of pork and pat them dry with kitchen paper. Trim the sinewy edges to prevent curling while baking, which helps the meat stay tender. I also cut off the excess fat from the edges...

Take a large plate and sprinkle some sea salt and freshly ground black pepper.

Place the pork on the plate, and sprinkle another layer of salt and pepper on top. Press down lightly, flipping it over to make sure both sides absorb the seasoning.

Use a small sieve to dust flour on both sides of the pork.

Make sure to dust evenly, without pressing down with your hands.

Make sure to coat the edges with flour as well.

Take the pork cutlet, shake off excess flour, and dip it into the beaten egg. Coat both sides evenly, but do not soak it too long in the egg.

Place the pork in the baked breadcrumbs, sprinkling on both sides so that as much breadcrumb sticks as possible.

Pork cutlets coated on all sides with breadcrumbs are ready for the oven. Bake them at 200-220°C (about 392-428°F) for 12 minutes.

While the pork cutlets are baking, you can prepare some shredded lettuce or cabbage (green cabbage).

The baked pork cutlet is aromatic and golden brown. 🥰

Cut into pieces and serve with Tonkatsu sauce (Japanese fried pork cutlet sauce) and mustard. Since I ran out, I substituted with yellow mustard and ketchup, which is equally delicious.

The inside is tender and juicy, with meat juices oozing out when pressed. I couldn't hold the camera, so just use your imagination! 🤣

Everyone gets a piece to enjoy!

I used this brand of pork cutlet sauce, which can also be used for takoyaki.