Japanese Pork Katsu
Crispy, golden, and packed with flavor, Japanese Pork Katsu is a mouthwatering dish that delivers both comfort and indulgence. This classic recipe features tender, pounded boneless pork chops coated in a light, crunchy layer of panko breadcrumbs and fried to perfection. Seasoned simply with salt and pepper, the rich flavors are elevated when paired with a drizzle of umami-packed tonkatsu sauce. Served alongside shredded green cabbage and fluffy steamed rice, this quick and easy recipe is perfect for a satisfying weeknight dinner or a special weekend treat. With just 20 minutes of prep time, you'll be able to recreate restaurant-quality katsu at home in less than 40 minutes. Master the art of Japanese fried pork cutlets with this irresistible recipe!
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Ingredients
- 4 pieces boneless pork chop
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups panko breadcrumbs
- 2 cups vegetable oil
- 0.5 cup tonkatsu sauce
- 2 cups shredded green cabbage
- 4 servings steamed rice
Directions
Step 1
Place each pork chop between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the pork until it's about 1/2 inch thick.
Step 2
Season both sides of each pork chop with salt and black pepper.
Step 3
Set up a breading station with three shallow bowls: one for the flour, one for beaten eggs, and one for panko breadcrumbs.
Step 4
Dredge each pork chop in flour, shaking off the excess, then dip it into the beaten eggs, and finally coat it with panko breadcrumbs. Press the breadcrumbs onto the pork to ensure it is evenly coated.
Step 5
Heat the vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C). Use a thermometer to monitor the temperature.
Step 6
Carefully lower one or two breaded pork chops into the hot oil, taking care not to crowd the pan. Fry for 3-4 minutes on each side or until the crust is golden brown and the pork is cooked through.
Step 7
Transfer the cooked pork chops to a plate lined with paper towels to drain excess oil. Repeat with the remaining pork chops.
Step 8
Slice the pork katsu into 1-inch strips and serve immediately with tonkatsu sauce drizzled on top or on the side.
Step 9
Pair with shredded green cabbage and steamed rice for a complete meal.
Nutrition Facts
| Serving size | 2224 grams (2224.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6513 |
| Total Fat 489.90g | 628% |
| Saturated Fat 83.90g | 420% |
| Polyunsaturated Fat 268.80g | |
| Cholesterol 672mg | 224% |
| Sodium 4615mg | 201% |
| Total Carbohydrate 398.20g | 145% |
| Dietary Fiber 13.90g | 50% |
| Total Sugars 46.70g | |
| Protein 148.40g | 297% |
| Vitamin D 82IU | 410% |
| Calcium 297mg | 23% |
| Iron 19mg | 103% |
| Potassium 2383mg | 51% |
Source of Calories