Crispy Pork Katsu

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PREP TIME

25 min

TOTAL TIME

40 min

Serves

4

Crispy Pork Katsu

Photography by Erik Putz; Recipe by Irene Ngo.

Elevate your weeknight dinners with this delicious and crispy pork katsu.


Tonkatsu

  • 3 tbsp ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tsp soy sauce
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 ½ cups panko breadcrumbs
  • 4 boneless pork loin chops , pounded into 1/4-in. thickness
  • ¾ tsp salt
  • ¼ cup canola oil , divided
  • ¼ green cabbage , thinly sliced, about 4 cups
  • 1 lemon , cut into wedges
  • Finely chopped green onion , (optional)

Instructions

  1. Tonkatsu: Stir ketchup with Worcestershire sauce and soy sauce in a small bowl.
  2. Place flour in a shallow bowl. Whisk eggs in a second shallow bowl. Place panko in a third shallow bowl.
  3. Sprinkle pork with salt. Season with pepper. Dredge 1 chop in flour, then shake off excess. Dip into eggs, then coat in panko, pressing to adhere. Transfer to a baking rack. Repeat with remaining chops.
  4. Heat a large non-stick frying pan set over medium-high. Add 2 tbsp oil. When hot, add two chops (do not crowd pan.) Cook, flipping halfway, until golden brown, 3 to 4 min per side. Wipe pan clean, then repeat with remaining 2 tbsp oil and chops.
  5. Serve pork katsu with sliced cabbage and lemon wedges. Sprinkle with green onion. Drizzle with tonkatsu sauce.

Nutrition (per serving)

  • Calories
  • 570,
  • Protein
  • 34 g,
  • Carbohydrates
  • 27 g,
  • Fat
  • 36 g,
  • Fibre
  • 3 g,
  • Sodium
  • 760 mg.