Pork Katsu

There is definitely something in fried foods that make them so captivating…so irresistible. They just make you go to the state of food coma.

pork katsu

Pork Katsu
Yield: 2 servings
Prep time: 10 minutes
Cook time: 10 minutes

1/2 cup all-purpose flour
1/4 teaspoon smoked paprika
salt & pepper, to taste
1 large egg, beaten with 1 tablespoon milk
3/4 cup panko breadcrumbs
2 pork cutlets, pounded thin to 1/2″ thick
olive oil, for frying

1. In a shallow dish, combine flour and smoked paprika. Season generously with salt and pepper.
2. Dredge a piece of pork cutlet with the flour mixture. Dip in the egg/milk mixture, then coat with panko breadcrumbs. Shake to remove excess. Repeat the same process for remaining cutlet.
3. Heat a large skillet over medium-high heat and coat with olive oil. Cook cutlets until golden on each side. Transfer onto a paper towel-lined plate.
4. Serve with steamed white rice and katsu sauce (recipe follows).

Tonkatsu Sauce
1/3 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon mirin
1 tablespoon sugar
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder

Combine all ingredients in a bowl. Whisk until smooth.

Tonkatsu Sauce Recipe adapted from Serious Eats


One thought on “Pork Katsu

  1. Pingback: Cutlets Supreme | RecipeReminiscing

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