Pork Katsu

5 from 1 vote

For this Pork Katsu (also called Tongatsu) a coating of fluffy panko is used instead of regular bread crumbs, which gives the pork an extra-crunchy exterior, and keeps the meat juicy and tender. The sauce gives it a jolt of bright, tangy flavor. Though you can buy bottles of Tonkatsu sauce in Asian markets or online, the sauce is easy to make, lasts indefinitely in the fridge and serves as a great all-purpose dip. Serve with the traditional accompaniments of crunchy shredded cabbage and steamed rice.

Prep Time20

Cook Time5

Course: dinner ideas

Cuisine: Japanese

Servings:

Calories: 816kcal

Author: Kathy Kingsley

Ingredients

For the Sauce (yield ¾ cup)

6 Tbs. ketchup
6 Tbs. Worcestershire Sauce
1½ Tbs. tamari or soy sauce
1 Tbs. unsulphured molasses
1 Tbs. mirin
2 tsp. sugar
½ tsp. peeled, grated fresh ginger

For the Pork

8 thin slices boneless pork cutlets or center-cut pork chops
2 large eggs, lightly beaten
¾ cup all-purpose flour
2 cups panko bread crumbs
Salt and fresh ground black pepper
Vegetable oil, as needed for frying

For serving

4 cups packed finely shredded green cabbage
Lemon wedges

Instructions

Make the tonkatsu sauce: In a medium bowl, combine all of the ingredients and mix well. Set aside.
Make the pork: Place each piece of pork between sheets of waxed paper. Pound meat to ¼-inch thickness.
Whisk the eggs in a large shallow bowl and whisk in the Worcestershire. Place the panko and flour in two separate shallow bowls
Season the pork cutlets with salt and pepper. Working with one cutlet at a time, dredge in flour until fully coated, then shake off excess. Dip in egg, coating both sides, let excess drip off, then press into panko until well coated. Transfer to a plate and repeat with remaining 3 cutlets
Fill a large cast-iron or heavy skillet with ⅓-inch oil. Heat over medium until an instant-read thermometer registers 350°F.
Carefully add 2 to 3 cutlets to the pan and fry until golden underneath, about 2 minutes. Adjust heat to keep it as close to 350°F as possible. Flip and fry until the pork is golden on the second side and cooked through, 1½ to 2 minutes longer. Transfer to a paper towel-lined plate to drain, and season with salt. Repeat with remaining cutlets.
To serve, slice cutlets into thick slices and transfer to plates. Toss the cabbage with a squeeze of lemon and salt to taste. Drizzle the pork with some of the katsu sauce. Serve with the cabbage, lemon wedges, and extra katsu sauce.

Notes

Air-Fryer Directions: Follow the same breading instructions. Set the air fryer for 360˚F. Coat the air fryer basket with cooking spray and also generously coat each side of the breaded pork with cooking spray. Air-fry until crisp and cooked through, about 15 minutes, flipping halfway through.

Nutrition