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Crispy Pork Katsu Recipe 

Crispy Pork Katsu Recipe


Pork Katsu is a popular Japanese dish that features breaded and deep-fried pork cutlets. Here's a delicious recipe for making crispy and tender Pork Katsu at home. 




For the Pork Cutlets: 


- 4 boneless pork loin chops, about 1/2 inch thick 

- Salt and pepper, to taste 

- 1/2 cup all-purpose flour 

- 2 large eggs 

- 1 cup panko breadcrumbs 

- Oil, for frying (vegetable, canola, or peanut oil) 


For the Cabbage Salad: 


- 2 cups finely shredded cabbage 

- 1 carrot, julienned or grated 

- 2 tablespoons rice vinegar 

- 1 tablespoon soy sauce 

- 1 teaspoon sugar 

- Sesame seeds, for garnish (optional) 


For the Tonkatsu Sauce: 


- 1/4 cup ketchup 

- 2 tablespoons Worcestershire sauce 

- 1 tablespoon soy sauce 

- 1 teaspoon sugar 




1. Prepare the Pork Cutlets: 

   - Place each pork chop between plastic wrap or parchment paper and gently pound with a meat mallet to even thickness. Season both sides with salt and pepper. 


2. Set Up Breading Station: 

   - Prepare three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. 


3. Coat the Pork Cutlets: 

   - Dredge each pork chop in the flour, shaking off any excess. 

   - Dip the floured pork chop into the beaten eggs, allowing excess to drip off. 

   - Coat the pork chop thoroughly with panko breadcrumbs, pressing gently to adhere. Repeat with the remaining pork chops. 


4. Fry the Pork Cutlets: 

   - In a large skillet, heat about 1/2 inch of oil over medium-high heat until it reaches 350°F (175°C). 

   - Carefully place the breaded pork cutlets into the hot oil and fry for about 3-4 minutes on each side, or until the breading is golden brown and the pork is cooked through. Make sure not to overcrowd the skillet; you may need to fry in batches. 


5. Drain and Rest: 

   - Transfer the fried pork cutlets to a wire rack or a plate lined with paper towels to drain excess oil. Allow them to rest for a few minutes. 


6. Make the Tonkatsu Sauce: 

   - In a small bowl, whisk together the ketchup, Worcestershire sauce, soy sauce, and sugar until well combined. Adjust the quantities to your taste. 


7. Prepare the Cabbage Salad: 

   - In a bowl, combine the shredded cabbage and julienned carrot. 

   - In a separate small bowl, whisk together the rice vinegar, soy sauce, and sugar. Pour this dressing over the cabbage and carrot. Toss well to combine. Sprinkle with sesame seeds if desired. 


8. Serve: 

   - Slice the crispy Pork Katsu into strips. Serve with steamed rice, the cabbage salad, and a side of Tonkatsu sauce for dipping. 


Enjoy your homemade Pork Katsu with its crunchy exterior and juicy interior, accompanied by the refreshing cabbage salad and flavorful Tonkatsu sauce! 

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