Katsu Recipe
Make Katsu Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Sauce Ingredients
Method
Preparation of Pork
- 1
Season the Cutlets
Pat the pork loin cutlets dry with paper towels. Season both sides with salt and black pepper.
- 2
Prepare Breading Station
Set up three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs.
Breading and Cooking
- 3
Bread the Cutlets
Dredge each cutlet in flour, shaking off the excess. Dip into the beaten eggs, allowing any excess to drip off, then coat with panko breadcrumbs, pressing gently to adhere.
- 4
Heat Oil
In a large skillet, heat vegetable oil over medium-high heat until shimmering.
- 5
Fry the Cutlets
Carefully add the breaded cutlets to the hot 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.
Sauce Preparation
- 6
Mix the Sauce
In a small bowl, whisk together katsu sauce, soy sauce, mirin, and sugar until well combined.
Serving
- 7
Plate and Serve
Slice the katsu into strips and serve with the sauce drizzled on top or on the side for dipping.