Gluten-Free Miso Katsu

Discover a mouthwatering twist on a Japanese classic with this Gluten-Free Miso Katsu recipe! Perfectly seasoned pork loin cutlets are coated in a crunchy gluten-free panko crust and fried to golden perfection. The true star, however, is the luscious miso sauce—made from white miso paste, gluten-free soy sauce, mirin, and a touch of sweetness—that adds a savory-sweet umami punch to every bite. Ready in just 40 minutes, this dish is ideal for weeknight dinners or impressive entertaining. Garnished with fresh green onions and toasted sesame seeds for a beautiful finish, this gluten-free katsu pairs beautifully with steamed rice, salad, or a side of pickled vegetables. Whether you’re gluten-sensitive or simply looking for a delicious new take on a classic, this miso katsu recipe is a must-try!

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces (about 1/2 inch thick each) Pork loin cutlets
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Gluten-free all-purpose flour
• 2 large, beaten Eggs
• 1.5 cups Gluten-free panko breadcrumbs
• 1 cup Vegetable oil
• 3 tablespoons White miso paste
• 2 tablespoons Sugar
• 2 tablespoons Mirin
• 2 tablespoons Soy sauce (gluten-free)
• 2 tablespoons Water
• 2 tablespoons, chopped for garnish Green onion
• 1 tablespoon for garnish Toasted sesame seeds

Directions

Step 1

Season the pork cutlets with salt and black pepper on both sides.

Step 2

Place the gluten-free flour, beaten eggs, and gluten-free panko breadcrumbs into three separate shallow bowls.

Step 3

Dredge each pork cutlet in the flour, shaking off the excess, then dip into the beaten eggs, ensuring they are fully coated. Finally, press them into the panko breadcrumbs, ensuring an even coating.

Step 4

Heat the vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the breaded cutlets. Cook for 3 to 4 minutes per side, or until golden brown and cooked through.

Step 5

Remove the cutlets and place them on a paper towel-lined plate to drain excess oil.

Step 6

In a small saucepan over medium heat, combine the miso paste, sugar, mirin, gluten-free soy sauce, and water. Whisk until smooth and bring to a gentle simmer. Cook for 2 to 3 minutes until slightly thickened, then remove from heat.

Step 7

Slice the fried pork cutlets and transfer to serving plates.

Step 8

Drizzle the miso sauce generously over the cutlets.

Step 9

Garnish with chopped green onion and toasted sesame seeds before serving.

Nutrition Facts

Serving size	1197 grams (1197.0g)

Amount per serving	% Daily Value*
Calories	3967

Total Fat 279.30g	358%
Saturated Fat 51.70g	259%
Polyunsaturated Fat 134.40g
Cholesterol 652mg	217%
Sodium 7530mg	327%
Total Carbohydrate 242.10g	88%
Dietary Fiber 11.00g	39%
Total Sugars 50.50g
Protein 129.00g	258%

Vitamin D 110IU	550%
Calcium 260mg	20%
Iron 11mg	62%
Potassium 2010mg	43%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.9%

Protein: 12.9%

Carbs: 24.2%