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Ingredients
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Pork Katsu
Toppings
Method
Pork Katsu Preparation
- 1
Prepare the Pork
Season the pork loin cutlets with salt and black pepper on both sides. Let them sit for about 15 minutes to allow the seasoning to penetrate.
- 2
Dredging Station
Set up a dredging station with three shallow dishes: one with all-purpose flour, the second with beaten eggs, and the third with panko breadcrumbs.
- 3
Dredge the Pork
Take each seasoned pork cutlet, first coat it in flour, shaking off any excess. Then dip it in the beaten eggs, allowing the excess to drip off, and finally coat it with panko breadcrumbs, pressing gently to adhere.
- 4
Fry the Cutlets
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the breaded pork cutlets. Fry for about 4-5 minutes on each side or until golden brown and cooked through. Use a thermometer to ensure an internal temperature of 145°F (63°C).
- 5
Drain
Once cooked, transfer the pork katsu to a paper towel-lined plate to drain off excess oil.
Toppings Preparation
- 6
Prepare Green Onions
Wash the green onions, and slice them thinly, including the white and green parts.
- 7
Prepare Red Onion
Peel the red onion and slice it thinly.
- 8
Prepare Corn
If using canned corn, drain and rinse it. If using frozen corn, cook it according to package instructions until heated through.
Assembly
- 9
Plate the Dish
Place the fried pork katsu on serving plates. Top each cutlet generously with the prepared green onions, red onions, and corn.
- 10
Serve
Serve immediately while hot with a side of your choice, such as rice or salad.