Pork Katsu
Ingredients
Tonkatsu Sauce
-
3
tablespoons
ketchup
-
3
tablespoons
worcestershire sauce
-
1
tablespoon
oyster sauce
-
1
teaspoon
miso (optional)
-
a pinch
sugar
Pork Tonkatsu
-
1
pound
pork loin (cut into 4 pieces)
-
to taste
kosher salt
-
1
cup
all-purpose flour
-
3
large
eggs
-
1½
cups
panko bread crumbs
For Serving
-
to taste
cooked rice
-
to taste
Hawaiian-style mac salad
-
to taste
side salad
Instructions
- Mix together the tonkatsu sauce ingredients until smooth.
- Trim fat from the pork loin, cut into 4 pieces, and pound to about ¼-inch thick.
- Sprinkle salt on both sides of the pork and refrigerate for 2 to 4 hours.
- Prepare an assembly line with flour, beaten eggs, and panko in separate bowls.
- Heat oil in a skillet to 335°F.
- Coat each pork cutlet in flour, dip in eggs, and then coat with panko.
- Fry the pork cutlets for 2 to 3 minutes on each side until golden brown and cooked through.
- Drain on a cooling rack and serve on rice with tonkatsu sauce, mac salad, and side salad.
Nutrition Facts (estimated)
Servings
4
Calories
221
Total fat
2g
Total carbohydrates
44g
Total protein
7g
Sodium
446mg
Cholesterol
0mg
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