Pork Katsu Recipe

Rating 5.0
| 1
This pork katsu is light, crispy and juicy thanks to double-frying. Paired with tonkatsu sauce and a side of rice, it’s an easy meal that everyone can enjoy.
Dinner
Japanese
10
ingredients
13
steps
30
minutes
Giselle is a recipe developer and content creator that loves all things sweet and savory. She runs her own food blog, The Busy Spatula, and her work has been featured on Yahoo!, Marvel Studios and the Kitchn.

Ingredients

Servings:
5
4
pork loin chops
3 tblsp
mayonnaise
1 tblsp
mustard
2
large eggs
2 tblsp
whole milk
1/2 cup(s)
all-purpose flour
2 cup(s)
panko
salt and pepper, to taste
peanut or canola oil, for frying
tonkatsu sauce, to serve

Directions 13 steps | 30 Minutes

Step 1

Place the pork loin chops between two sheets of plastic wrap and pound the meat to ½-inch thickness. Remove the plastic wrap.

Step 2

Use a blade tenderizer or fork to poke holes in the pork loin chops.

Step 3

In a small bowl, mix the mayonnaise and mustard together. Brush a thin layer of the mayonnaise mixture over the tenderized pork.

Step 4

In a large shallow bowl, add the flour, salt and pepper. Set aside.

Step 5

In a second shallow bowl, whisk together the eggs and milk. Set aside.

Step 6

In a third shallow bowl, add the panko. Set aside.

Step 7

Coat both sides of the pork with the flour and shake off the excess.

Step 8

Dip the flour-coated pork into the egg mixture and let the excess drip off.

Step 9

Dip the egg-coated pork into the panko mixture and set it aside. Repeat with the remaining pork chops.

Step 10

In a cast-iron skillet or a heavy-bottomed pot, add 2-3 inches of oil. Heat the oil until it reaches 340°F. Fry the pork chops one at a time, for 1 minute on each side.

Step 11

Drain on a wire rack or a paper towel and repeat with the remaining pork chops. Using a fine-mesh strainer, skim off any panko or debris in the oil and discard.

Step 12

Reheat the oil to 340°F. Fry the pork chops again one at a time, for 30 seconds on each side. Drain on a wire rack or a paper towel and repeat with the remaining pork chops.

Step 13

Slice the panko into strips and serve with shredded cabbage, tonkatsu sauce and steamed rice. Enjoy!

Nutrition Per Serving
View All
CALORIES
408
FAT
21.5 g
PROTEIN
24.9 g
CARBS
27 g

FOOD FOR THOUGHT?

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1 Comments
1 Comments
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Sandra G.

Sandra

25 Jul 2022

All-time favorite. The mayo and mustard marinade leaves a tangy and delicious taste.

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