Simple pork katsu (Tonkatsu) recipe with homemade katsu sauce. Even finicky kids will love this crispy breaded Japanese pork cutlet.
Course Entree
Cuisine Japanese
Keyword katsu sauce, pork katsu, tonkatsu
Prep Time 16 minutesminutes
Cook Time 24 minutesminutes
Total Time 40 minutesminutes
Servings 4
Calories
Author Robin Gagnon
Ingredients
Pork Katsu Cutlets
1poundof trimmed pork loin
2eggs
¼cupmilk or buttermilk
salt & pepper
½cupflour
2cupsPanko crumbs
oil for pan frying
Katsu (Tonkatsu Sauce)
⅔cupketchup
¼cupWorcestershire sauce
3tbslow sodium soy sauce
1teaspoonmustardregular bottled mustard
3tbshoney
¼teaspoonground ginger
Instructions
Cut loin into 4 medallions, then lay between sheets of parchment paper or plastic wrap and pound thin. (The cutlets will be about 2 ½ times the original diameter once pounded out) Season the pork with salt and pepper if you like.
Beat the eggs in medium size bowl with milk and a pinch of salt and couple grinds of fresh pepper.
Set up a bowl of flour on one side of wash and large shallow one for Panko crumbs on the other side.
Dredge the pork cutlets in the flour and gently shake off excess, then do same with egg wash, finally lay out cutlet in panko and cover with crumbs, very gently press down to ensure adherence. Set aside to fry.
Pour oil in large skillet about a half inch deep and bring heat to med-high. Once hot place in first cutlet (you will probably only be able to cook one of these cutlets at a time, two at most).
Once edges start to show color (about 4 minutes), turn the cutlet and fry an additional 2-3 minutes. Remove to paper towel lined plate or cooling rack. Repeat with remaining cutlets.
While cooking, or prior to starting, whisk together the Katsu sauce ingredients & reserve in refrigerator.
Cut the pork katsu cutlets into slices about a ½ inch thick to serve. Sauce can be drizzled on or used as dip.