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Breaded Pork Cutlets with Ginger-Soy Sauce


This recipe was sent in by Eric Wolff of Guilford, Connecticut.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May 2005


For the Sauce

  • 1/2 cup ketchup
  • 1 clove garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dry sherry (optional)
  • 1 dash of hot-pepper sauce (optional)

For the Cutlets

  • 1 large egg
  • 1/3 cup plain dried breadcrumbs
  • 1 tablespoon all-purpose flour
  • 1 pound boneless pork loin, sliced into 4 cutlets (each about 1/2 inch thick)
  • 2 tablespoons vegetable oil


  1. Make the sauce: In a small bowl, combine all the ingredients; set aside to let the flavors develop.

  2. Make cutlets: In a small, shallow bowl, whisk together egg and 2 tablespoons water. Place breadcrumbs on a plate or in a shallow bowl. Coat each slice of pork with flour, then dip in egg mixture; dredge in breadcrumbs, coating completely.

  3. In a large skillet, heat oil over medium-high heat. Add pork; cook, turning once, until golden brown on both sides and cooked through, about 8 minutes. Serve with sauce.

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