Deep Fried 'katsu' Specialties Recipe
Crispy deep-fried cutlets served with a variety of sauces.
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Ingredients
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Main Ingredients
Method
Preparation Instructions
- 1
Prepare the Pork
Slice the pork loin into 1/2 inch thick cutlets. Season both sides with salt and black pepper.
- 2
Set Up Breading Station
In three separate bowls, place flour, beaten eggs, and panko breadcrumbs.
- 3
Bread the Cutlets
Coat each pork cutlet in flour, shaking off excess. Dip into the beaten eggs, then coat with panko breadcrumbs. Press the breadcrumbs onto the cutlet to adhere well.
- 4
Heat the Oil
In a deep pot or fryer, heat the vegetable oil to 350°F (175°C).
- 5
Fry the Cutlets
Carefully add the breaded cutlets to the hot oil, frying in batches if necessary. Cook for about 4-5 minutes or until golden brown and cooked through. Use a meat thermometer to ensure an internal temperature of 145°F (63°C).
- 6
Drain and Serve
Remove the cutlets from the oil and drain on paper towels. Serve hot with a variety of dipping sauces, such as tonkatsu sauce, mayonnaise, or mustard.