Cheese-Stuffed Pork Katsu
Ingredients
The coating
-
⅓
cup
all-purpose flour
-
1
tsp
Diamond Crystal kosher salt
-
½
tsp
Morton kosher salt
-
¾
tsp
freshly ground white pepper
-
2
large
eggs
-
1¼
cups
panko
The filling and meat
-
4
oz
low-moisture mozzarella
-
8
oz
boneless pork loin
For frying and serving
-
as needed
N/A
vegetable oil
-
as needed
N/A
tonkatsu sauce
Instructions
- Prepare a dredging station with flour, salt, and pepper in one bowl, whisked eggs in another, and panko in a third.
- Cut mozzarella into eight sticks.
- Pound pork slices to ⅛" thick and season with salt.
- Place a mozzarella stick on a slice of pork, fold and roll it tightly.
- Dredge each katsu in flour, dip in egg, and coat with panko.
- Heat vegetable oil in a skillet and fry katsu in batches until golden brown and cooked through.
- Serve with tonkatsu sauce.
Nutrition Facts (estimated)
Servings
2
Calories
500
Total fat
25g
Total carbohydrates
40g
Total protein
30g
Sodium
800mg
Cholesterol
200mg
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