Pork Katsu

5 from 1 vote

Pork Katsu is an easy, yummy recipe featuring tender, juicy pork cutlets that are panko crusted for a delightfully crunchy exterior and drizzled in savory sweet katsu sauce.

Prep Time30

Cook Time10

Total Time40

Course: Main Course, Main Dishes

Cuisine: Japanese

Keyword: Katsu, pork, Pork Katsu

Servings: Servings

Calories: 539kcal

Author: Cynthia Rusincovitch

Ingredients

4 chop boneless pork loin chops about a 1/2-3/4 inch thick
1/3 cup all purpose flour
1 medium egg
1/2 tsp salt
1/4 tsp ground pepper
1 cup panko
2 cup cooked rice
sunflower oil for frying

Katsu Sauce

1 tbsp soy sauce
1/2 cup ketchup
1/2 tbsp Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp ginger powder
Garnish with sesame seeds and sliced green onion

Instructions

Prepare the Katsu Sauce by mixing all its ingredients in a small bowl. Set it aside.
Make the breaded pork: Beat the egg, salt, and pepper in a small bowl, then mix panko and all-purpose flour in another bowl.
Next, coat each piece of pork with the egg mixture and place it over the panko. Coat to toss, pressing breading onto the pork meat.
Heat an iron-cast skillet for two minutes over medium heat. Then, add sunflower oil, about a finger deep, and heat it for two minutes or until ready for frying breaded pork. Fry each piece of pork on both sides until nicely golden and well-done.
Serve pork katsu over cooked rice, drizzle with Katsu sauce and garnish with sesame seeds and green onion.

Notes

This Pork Katsu was yummy, crispy, and satisfying. The pork meat ends up tender and combines amazingly with the sweet and garlicky Katsu Sauce.

Tips

The standard serving size for cooked rice is ½ cup, but for this dish, I’d recommend counting ¾-1 cup per person for this dish.
Store any leftovers in the fridge, covered, for up to seven days.
The sauce can be refrigerated for up to two weeks.

Nutrition