Served with Soho slaw house made Katsu sauce

Pound the pork loin or chicken breast to an even thickness of about 1/2 inch. Season both sides with salt and pepper.

Prepare the Meat

In three separate shallow dishes, place flour in one, beaten eggs in another, and panko breadcrumbs in the third.

Set Up Breading Station

Dredge each piece of meat in flour, shaking off any excess. Dip into the beaten eggs, then coat thoroughly with panko breadcrumbs.

Bread the Meat

In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the breaded meat and fry until golden brown and cooked through, about 4-5 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.

katsu

Recipe information

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