Pork Katsu
Prep Time
Cooking Mode
4 Compliments boneless pork loin cutlets (1 ½ lbs)
¾ tsp each salt and freshly ground pepper
1 cup all-purpose flour
2 Compliments Eggs, beaten
1 ¹⁄₃ cups panko breadcrumbs
1 cup Compliments Vegetable oil, (approx.)
½ tsp salt for sprinkling
Tonkatsu Sauce (makes ²⁄₃ cup)
⅓ cup Compliments Ketchup
3 ½ tbsp Compliments Worcestershire sauce
2 tbsp Compliments Soy Sauce
2 tbsp granulated sugar
1 tbsp oyster sauce
½ tsp garlic powder
Accompaniments
4 cups finely shredded green cabbage
1 lemon, cut into wedges
4 cups cooked Compliments Short Grain Rice
4 Compliments boneless pork loin cutlets (1 ½ lbs)
¾ tsp each salt and freshly ground pepper
1 cup all-purpose flour
2 Compliments Eggs, beaten
1 ¹⁄₃ cups panko breadcrumbs
1 cup Compliments Vegetable oil, (approx.)
½ tsp salt for sprinkling
Tonkatsu Sauce (makes ²⁄₃ cup)
⅓ cup Compliments Ketchup
3 ½ tbsp Compliments Worcestershire sauce
2 tbsp Compliments Soy Sauce
2 tbsp granulated sugar
1 tbsp oyster sauce
½ tsp garlic powder
Accompaniments
4 cups finely shredded green cabbage
1 lemon, cut into wedges
4 cups cooked Compliments Short Grain Rice
Directions
1Place pork, one at a time, between 2 sheets of plastic wrap and gently pound to ¼-inch thickness using a meat mallet or the bottom of a small pot. Season with the salt and pepper.
2Fill 3 wide shallow bowls or pie plates with flour, beaten eggs and panko. Working one cutlet at a time, dredge in flour, shaking off excess then to egg bowl, then to panko, pressing and flipping to adhere. Transfer cutlet to a baking sheet and repeat with remaining cutlets.
3Fill a large heavy skillet with enough oil to reach 1-inch up the side. Heat over medium to medium-high until shimmering, or 175°C (350°F) on an instant-read thermometer.
4Layer a large plate with double-lined paper towels. Gently lower cutlets away from you to prevent splashing; fry until browned on both sides 1 ½-2 minutes per side. Transfer to prepared plate and sprinkle with some of the remaining ½ tsp salt.
Disclaimer
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Personal Note
Personal Note
