Pork Katsu

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.

📝 Ingredients

• 4 boneless pork loin chops (about 1/2 inch thick)
• Salt & pepper (to taste)
• 1/2 cup all-purpose flour
• 2 large eggs (beaten)
• 1 cup Japanese panko breadcrumbs
• Vegetable oil for frying
• 1/2 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 tablespoon white sugar
• 1 teaspoon garlic powder
• Shredded cabbage
• Lemon wedges

👨‍🍳 Instructions

1. 1For the pork katsu: Season both sides of the pork chops with salt and pepper.
2. 2Set 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.
3. 3Coat 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.
4. 4Heat 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.
5. 5Carefully 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.
6. 6Once 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.
7. 7For 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.
8. 8To 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.