Crispy Pork Katsu
1
- Prep Time25 mins
- Total Time40 mins
- Makes4 servings
Photography by Erik Putz; Recipe by Irene Ngo.
Elevate your weeknight dinners with this delicious and crispy pork katsu.
Tonkatsu
3 tbsp ketchup
1 tbsp Worcestershire sauce
1 tsp soy sauce
1/2 cup all-purpose flour
2 large eggs
1 ½ cups panko breadcrumbs
4 boneless pork loin chops, pounded into 1/4-in. thickness
¾ tsp salt
¼ cup canola oil, divided
¼ green cabbage, thinly sliced, about 4 cups
1 lemon, cut into wedges
Finely chopped green onion, (optional)
Instructions
Tonkatsu: Stir ketchup with Worcestershire sauce and soy sauce in a small bowl.
Place flour in a shallow bowl. Whisk eggs in a second shallow bowl. Place panko in a third shallow bowl.
Sprinkle pork with salt. Season with pepper. Dredge 1 chop in flour, then shake off excess. Dip into eggs, then coat in panko, pressing to adhere. Transfer to a baking rack. Repeat with remaining chops.
Heat a large non-stick frying pan set over medium-high. Add 2 tbsp oil. When hot, add two chops (do not crowd pan.) Cook, flipping halfway, until golden brown, 3 to 4 min per side. Wipe pan clean, then repeat with remaining 2 tbsp oil and chops.
Serve pork katsu with sliced cabbage and lemon wedges. Sprinkle with green onion. Drizzle with tonkatsu sauce.
Nutrition (per serving)
Calories 570, Protein 34g, Carbohydrates 27g, Fat 36g, Fibre 3g, Sodium 760mg.