Pork Katsu Recipe
Make Pork Katsu Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork Katsu
Tonkatsu Sauce
Method
Pork Katsu Preparation
- 1
Prepare the Pork
Trim any excess fat from the pork loin and slice it into 1/2 inch thick cutlets. Pat the cutlets dry with paper towels.
- 2
Season the Cutlets
Sprinkle both sides of the pork cutlets with salt and black pepper. Let them sit for about 15 minutes to absorb the seasoning.
- 3
Set Up Breading Station
In three separate shallow dishes, place the flour, beaten eggs, and panko breadcrumbs. Dredge each pork cutlet in flour, shaking off any excess, then dip it into the beaten eggs, and finally coat it with panko breadcrumbs, pressing gently to adhere.
- 4
Heat Oil
In a large skillet, heat the vegetable oil over medium heat until shimmering, about 350°F (175°C).
- 5
Fry the Pork Katsu
Carefully add the breaded pork cutlets to the hot oil, cooking in batches if necessary. Fry for about 3-4 minutes per side, or until golden brown and cooked through (internal temperature should reach 145°F or 63°C).
- 6
Drain and Rest
Remove the pork katsu from the oil and place them on a paper towel-lined plate to drain any excess oil. Let them rest for a few minutes before slicing.
Tonkatsu Sauce Preparation
- 7
Mix the Sauce
In a small bowl, combine the ketchup, Worcestershire sauce, soy sauce, sugar, and Dijon mustard. Mix well until the sugar is dissolved and the sauce is smooth.