Pork Katsu (pork Cutlet) Recipe
Make Pork Katsu (pork Cutlet) Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork and Marinade
Breading
Frying
To Serve
Method
Pork and Marinade
Prepare the pork
Trim any large fat caps from the pork chops. If the pieces are thicker than about 3/4 inch, place one chop between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until about 1/2 inch thick. Repeat with remaining chops so all are an even thickness.
Season
Pat the pork dry with paper towels. Season both sides evenly with the salt, black pepper, and optional garlic powder. Let rest at room temperature while you prepare the breading station (5–10 minutes).
Set up egg wash
In a shallow bowl, whisk the 2 eggs with 2 tablespoons milk or water until smooth. Place the 1/2 cup flour in another shallow bowl for dredging.
Breading
In a wide shallow dish, combine the panko breadcrumbs and optional fine dry breadcrumbs and mix. Fluff with a fork so there are no large clumps.
Bread the pork
Working with one piece at a time: dredge the seasoned pork in flour, shaking off excess. Dip into the egg wash, allowing excess to drip off, then press firmly into the panko so the crumbs adhere evenly on both sides. Place onto a wire rack and repeat with remaining chops. For a thicker crust, you may repeat the egg and panko step once more.
Frying
Heat the oil
Pour about 1 cup (or enough) neutral oil into a large skillet so it comes about 1/4 to 1/2 inch up the sides. Heat over medium-high until the oil reaches 340–350°F (170–175°C) or until a small piece of bread sizzles and browns gently within 30–40 seconds. If you don't have a thermometer, test with a breadcrumb: it should sizzle immediately but not burn.
Fry the cutlets
Carefully add 1–2 breaded cutlets to the hot oil without overcrowding. Fry for 3–4 minutes per side, or until golden brown and an instant-read thermometer inserted into the center registers 145–150°F (63–66°C). Adjust heat as needed so the crust browns evenly without burning before the pork cooks through. Transfer finished cutlets to a wire rack set over a sheet tray or paper towel-lined plate to drain. Repeat with remaining cutlets, adding more oil if necessary between batches and letting the oil return to temperature.
Rest
Let the fried cutlets rest 2–3 minutes to allow juices to settle; the crust will remain crisp on a rack rather than sitting directly on paper.
To Serve
Slice and plate
Slice each pork katsu into 1/2-inch strips against the grain. Divide shredded cabbage between plates, place sliced katsu on top or beside the cabbage, and garnish with lemon wedges.
Sauce
Serve with katsu sauce on the side or drizzle about 2 tablespoons per cutlet. Optionally, serve with steamed rice or miso soup.