📝 About This Recipe
While the name 'Piccata' evokes Italian imagery, this dish is a beloved staple of Japanese Yoshoku (Western-style) home cooking. Unlike the lemon-caper Italian version, Japanese Pork Piccata features tenderized pork loin coated in a rich, savory Parmesan egg batter that creates a soft, golden 'omelet' crust. It is a nostalgic, comforting dish that perfectly balances the umami of soy sauce with the richness of melted cheese and butter.
🥗 Ingredients
Main Ingredients
- 4 pieces Pork Loin Chops (about 1/2 inch thick, boneless)
- 1/2 teaspoon Salt (to season)
- 1/4 teaspoon Black Pepper (freshly ground)
- 3 tablespoons All-purpose Flour (for dredging)
The Egg Batter
- 2 Large Eggs (beaten)
- 4 tablespoons Parmesan Cheese (finely grated)
- 1 teaspoon Dried Parsley
- 1 tablespoon Milk (helps thin the batter for a smoother coating)
Cooking Fats
- 1 tablespoon Vegetable Oil (neutral flavor)
- 1 tablespoon Unsalted Butter (for a nutty finish)
Yoshoku Style Sauce
- 3 tablespoons Ketchup
- 2 tablespoons Tonkatsu Sauce or Worcestershire Sauce (Bulldog brand preferred)
- 1 tablespoon Sake (mirin can be substituted)
- 1 teaspoon Soy Sauce
👨🍳 Instructions
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1
Prepare the pork by making small cuts into the connective tissue between the meat and the fat. This prevents the pork from curling up when it hits the hot pan.
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2
Place the pork slices between two sheets of plastic wrap and use a meat mallet or the back of a heavy knife to lightly pound them to an even 1/4 inch thickness.
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3
Lightly season both sides of the pork with salt and black pepper.
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4
In a shallow bowl, whisk together the eggs, grated Parmesan cheese, dried parsley, and milk until well combined.
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5
In a separate small bowl, whisk the ketchup, Tonkatsu sauce, sake, and soy sauce together to create the signature Yoshoku glaze. Set aside.
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6
Dredge each piece of pork in the all-purpose flour, tapping off any excess. The coating should be very thin and even.
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7
Heat the vegetable oil and butter in a large non-stick skillet over medium heat until the butter is foamy.
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8
Dip a floured pork slice into the egg and cheese mixture, ensuring it is fully submerged and coated, then immediately place it into the skillet.
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9
Cook the pork for 3-4 minutes on the first side. Do not move them too much; you want the egg to set into a beautiful golden crust.
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10
Flip the pork slices carefully. If you have extra egg batter, you can spoon a little more over the top of the flipped pork to create a thicker 'cushion' of egg.
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11
Cook for another 2-3 minutes until the pork is cooked through and the egg coating is fluffy and browned.
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12
Remove the pork from the pan and place on a warm serving plate.
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13
Wipe the skillet briefly with a paper towel and pour in the sauce mixture. Heat over medium-low for 30-60 seconds just until it bubbles and thickens slightly.
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14
Drizzle the warm sauce over the pork piccata and serve immediately.
💡 Chef's Tips
To ensure the egg batter sticks, make sure the pork is patted dry before flouring. If the egg coating browns too quickly, lower the heat; the cheese in the batter can burn easily. For an even more authentic Yoshoku feel, use 'Panko' mixed into the egg batter for added texture. You can substitute chicken breast or veal for the pork if preferred. Always rest the meat for 2 minutes before serving to keep the juices inside.
🍽️ Serving Suggestions
Serve with a side of shredded raw cabbage tossed with a light sesame dressing. A scoop of Japanese potato salad makes the perfect creamy accompaniment. Pair with hot, fluffy Japanese short-grain white rice. Serve with a side of steamed broccoli or buttered corn. Enjoy with a cold Japanese lager or a refreshing iced Oolong tea.