Panko-Breaded Pork Cutlet with Miso Glaze

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy pork loin cutlets coated in panko, pan-fried to golden perfection, and glazed with a savory-sweet miso sauce. This Asian recipe, ready in about 37 minutes, pairs pork loin cutlets, panko breadcrumbs, egg for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 389 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 12 min Serves 4 Japanese cuisine 389 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 pound pork loin cutlets
1 cup panko breadcrumbs
1 beaten egg
1/4 cup olive oil
2 tablespoons white miso paste
1 tablespoon mirin
1 teaspoon sugar
1 teaspoon rice vinegar
1/2 teaspoon sesame oil
1 tablespoon shredded nori

Know when the pork is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Pound pork cutlets to 1/4-inch thickness between parchment paper. Dip each cutlet in beaten egg, then press firmly into 1 cup panko to coat evenly on both sides.
Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Fry cutlets for 3-4 minutes per side until golden brown and internal temperature reaches 145°F.
Step 3: Whisk miso paste, mirin, sugar, rice vinegar, and sesame oil in a small bowl until smooth. Brush half the glaze over cutlets while still hot.
Step 4: Serve with remaining glaze drizzled over top and sprinkled with shredded nori.