Pork Katsu Recipe

Preparation Steps

1. 1

   Prepare the Pork

   Start by trimming any excess fat from the pork loin. Then, slice the pork into 1/2 inch thick cutlets. Use a meat mallet to pound the cutlets to an even thickness for uniform cooking. Season both sides of the pork cutlets with salt and black pepper.

2. 2

   Set Up Breading Station

   In three separate shallow bowls, place the all-purpose flour in the first bowl, whisk the eggs in the second bowl, and add the panko breadcrumbs in the third bowl. This will create your breading station.

3. 3

   Bread the Pork

   Coat each pork cutlet in the flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Lastly, press the cutlet into the panko breadcrumbs, ensuring that it is fully coated. Repeat this process for all cutlets.

4. 4

   Heat the Oil

   In a large skillet, heat the vegetable oil over medium-high heat. You want enough oil to submerge the bottom of the skillet for frying the cutlets.

5. 5

   Fry the Pork Katsu

   Once the oil is hot (you can test it by dropping in a breadcrumb; it should sizzle), carefully add the breaded pork cutlets to the skillet. Fry for about 3-4 minutes on each side, or until golden brown and cooked through. Avoid overcrowding the pan; fry in batches if necessary.

6. 6

   Drain and Serve

   Using tongs, remove the cooked katsu from the skillet and place them on a paper towel-lined plate to drain excess oil. Slice the pork katsu into strips and serve with tonkatsu sauce, shredded cabbage, and rice.