Pork Katsu
Crispy fried pork cutlets, a staple of Japanese comfort food. Thin slices of pork tenderloin are breaded and deep-fried to a golden brown perfection. Serve with a tangy tonkatsu sauce and shredded cabbage for a complete meal.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 691 kcal
Allergen information: may contain eggs and gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 600 gpork loin, cut into 1.5 cm thick slices
- 0.5 cupall-purpose flour
- 2 pcsegg, beaten
- 2 cuppanko breadcrumbs
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
- 4 cupvegetable oil, for frying
for serving
- 0.5 cuptonkatsu sauce
- 0.5 pcscabbage, shredded
Equipment
shallow dishes · rolling pin · large pot · wire rack · baking sheet · knife · thermometer · meat mallet · deep fryer
The method
Step by step
- 1
Place each slice of pork loin between two pieces of plastic wrap and pound them to about 0.5 cm thickness using a meat mallet or rolling pin.
About 5 min
Cook’s note: Pounding the pork ensures even cooking and tenderness.
- 2
Season both sides of the pounded pork cutlets with salt and black pepper.
About 1 min
- 3
Set up a breading station with three shallow dishes: one with all-purpose flour, one with beaten egg, and one with panko breadcrumbs.
About 2 min
Cook’s note: Ensure your breading station is organized for easy dipping.
- 4
Dredge each pork cutlet in the flour, shaking off any excess. Then dip it into the beaten egg, allowing any extra to drip off. Finally, coat it thoroughly with panko breadcrumbs, pressing gently to adhere.
About 8 min
Cook’s note: Make sure the panko fully coats the pork for maximum crispiness.
- 5
Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 170°C (340°F).
About 5 min
Cook’s note: Use a thermometer to ensure the oil is at the correct temperature for best results.
- 6
Carefully place one or two breaded pork cutlets into the hot oil, ensuring not to overcrowd the pot.
- 7
Fry for 2-3 minutes per side, or until golden brown and cooked through. The internal temperature should reach 63°C (145°F).
About 6 min
Cook’s note: Adjust heat as needed to maintain a consistent oil temperature.
- 8
Remove the fried katsu from the oil and place them on a wire rack set over a baking sheet to drain excess oil.
About 1 min
Cook’s note: A wire rack helps keep the katsu crispy.
- 9
Repeat with the remaining pork cutlets.
- 10
Let the katsu rest for 5 minutes before slicing.
About 5 min
Cook’s note: Resting allows the juices to redistribute, keeping the pork tender.
- 11
Slice each katsu into strips and serve immediately with shredded cabbage and tonkatsu sauce.
About 2 min
Per serving
Nutrition
- Calories
- 691.4kcal
- Protein
- 39.6g
- Carbs
- 32.6g
- Fat
- 45.1g
- Fibre
- 2.9g
- Sugar
- 3.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover pork katsu in an airtight container in the refrigerator.
Reheat in an oven or air fryer until crispy and warmed through.
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