Pork Katsu Pork Cutlet Recipe
Make Pork Katsu Pork Cutlet Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Serving Sauce
Garnish
Method
Preparation of Pork Katsu
- 1
Prepare the Pork Cutlets
Start by gently pounding the pork loin cutlets to an even thickness of about 1/2 inch using a meat mallet. This helps ensure even cooking.
- 2
Season the Cutlets
Sprinkle both sides of the pork cutlets with salt and black pepper, ensuring even coverage.
- 3
Set Up Breading Station
In three shallow bowls, set up your breading station: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- 4
Bread the Cutlets
Dredge each pork cutlet in flour, shaking off the excess. Next, dip it into the beaten eggs, allowing any excess to drip off, and finally coat it in panko breadcrumbs, pressing gently to adhere.
Cooking the Cutlets
- 5
Heat the Oil
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the temperature by dropping a small piece of bread into the oil; it should sizzle and turn golden brown.
- 6
Fry the Cutlets
Carefully place the breaded pork cutlets into the hot oil, frying in batches if necessary to avoid overcrowding. Cook for about 3-4 minutes on each side, or until golden brown and cooked through.
- 7
Drain Excess Oil
Once cooked, remove the cutlets from the oil and place them on a plate lined with paper towels to absorb any excess oil.
Serving
- 8
Slice and Serve
Slice the pork katsu into strips and serve hot with tonkatsu sauce drizzled over the top. Garnish with shredded cabbage and lemon wedges on the side.
