Crispy Pork Katsu Recipe
Breaded and fried pork cutlet served with a side.
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Ingredients
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For the Pork Katsu
For the Side
Method
Preparing the Pork Katsu
- 1
Tenderizing the Pork
Place the pork loin cutlets between two sheets of plastic wrap and pound them gently with a meat mallet until they are about 1/2 inch thick.
- 2
Seasoning the Pork
Sprinkle both sides of the pork cutlets with salt and black pepper, ensuring even coverage.
- 3
Breading the Cutlets
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each cutlet in flour, shaking off excess. Dip into the egg, allowing excess to drip off, and finally coat with panko breadcrumbs, pressing gently to adhere.
- 4
Frying the Katsu
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully place the breaded cutlets in the oil, cooking in batches if necessary. Fry for about 4-5 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.