Pork Katsu
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
15 mins
-
Servings
4
-
Calories
466 kcal
-
Cuisine
Asian
Pork Katsu
Report
Tender, juicy Pork Katsu is always welcome at our dinner table! This fried Japanese pork cutlet recipe features delightfully crispy pork that's sliced and served with a sweet and savory sauce.
Share:
Ingredients
Pork Katsu
- 4 boneless pork loin chops about ½ inch thick
- salt & pepper to taste
- ½ cup all-purpose flour
- 2 large eggs beaten
- 1 cup Japanese panko breadcrumbs
- vegetable oil for frying
Tonkatsu (Katsu) sauce
- ½ cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon white sugar
- 1 teaspoon garlic powder
For Serving
- shredded cabbage
- Lemon wedges
Instructions
- For the pork katsu: Season both sides of the pork chops with salt and pepper.
- Set up a breading station with three shallow dishes. Place the flour in one dish, beaten eggs in another, and panko breadcrumbs in the third dish.
- Coat each pork chop in flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, press the pork chop firmly into the panko breadcrumbs, making sure it's coated evenly on both sides. Repeat this process for all the pork chops.
- Heat vegetable oil in a deep pan or skillet over medium heat. You'll need enough oil to submerge the pork cutlets partially. Test the oil's temperature by dropping a small piece of breadcrumb into it; it should sizzle and float to the top immediately without burning.
- Carefully place the breaded pork chops into the hot oil, one or two at a time, and fry for about 4-5 minutes on each side, until golden brown and crispy. Make sure the oil doesn't get too hot or the breadcrumbs will burn before the meat is fully cooked.
- Once the pork katsu is cooked, transfer it to a plate lined with paper towels to drain excess oil. Repeat the frying process with the remaining pork.
- For the tonkatsu sauce: While the pork katsu is frying, prepare the Tonkatsu (Katsu) sauce. In a small bowl, combine ketchup, Worcestershire sauce, soy sauce, mirin, white sugar, and garlic powder. Mix until the sugar has dissolved and the sauce is well combined.
- To serve: Slice the pork katsu into thick strips. Serve it alongside shredded cabbage. Drizzle the Tonkatsu sauce over the cutlets or serve it on the side as a dipping sauce. Offer fresh lemon wedges to squeeze over the top.
Nutrition Information
Show Details
Serving
1
Calories
466kcal
(23%)
Carbohydrates
50g
(17%)
Protein
32g
(64%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
9g
Cholesterol
161mg
(54%)
Sodium
924mg
(39%)
Fiber
3g
(12%)
Sugar
15g
(30%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 466kcal | 23% |
| Carbohydrates | 50g | 17% |
| Protein | 32g | 64% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 161mg | 54% |
| Sodium | 924mg | 39% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
Vietnamese Tofu Soup with Tomato and Chives (Canh hẹ Đậu Hũ Cà Chua)
Asian, Vietnamese
3.4
(21 reviews)
