Pork Katsu Recipe

Inspired by Asiana Gardens

Time45m

Serves4

Make Pork Katsu Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Lunch Bowl Specials

1 1/2 lb (680 grams) Pork loin cutlets

1 tsp Celtic sea salt

1/2 tsp black pepper

1 cup 00 bread flour

2 large eggs Eggs

2 cups Panko breadcrumbs

1 1/2 cups Tuscany sunflower oil

1/2 cup Tonkatsu sauce

4 cups Cooked white rice

2 cups Shredded cabbage

1/4 cup Pickled ginger

2 wedges Lemon wedges

1 tbs Sesame seeds

Method

Lunch Bowl Specials

Prep and season

Pat pork loin cutlets dry. Season both sides with salt and black pepper.

Set up breading station

Place all-purpose flour in a shallow dish. Beat eggs in a second dish. Place breadcrumbs (panko) in a third dish.

Bread the pork

Dredge each cutlet in flour, tapping off excess. Dip into beaten eggs, then press into panko breadcrumbs to fully coat. Repeat with all cutlets.

Fry the katsu

Heat vegetable oil in a deep skillet to 350°F (175°C). Fry cutlets in batches until golden and cooked through, about 3–4 minutes per side. Transfer to a rack or paper towels to drain.

Prepare rice and cabbage

If not already prepared, cook 4 cups of white rice. Finely shred the cabbage and set aside.

Slice and sauce

Let pork rest 5 minutes, then slice into strips. Drizzle with tonkatsu sauce and sprinkle sesame seeds over the cutlets.

Assemble bowls

In each serving bowl, place 1 cup cooked rice. Top with shredded cabbage, sliced katsu, drizzle additional tonkatsu sauce if desired, and garnish with pickled ginger, lemon wedges, and sesame seeds.