Pork Katsu

I don't remember what prompted me to find a katsu recipe. Although it's not really much of a recipe, it is good and easy to make. I used some extra pork loin to make this recipe.

Pork Katsu and Katsu Sauce

4 boneless pork loin chops
Salt and pepper
Flour (about 1/4 C)
1 egg, beaten
1 1/2 C panko


Katsu Sauce
1/4 C ketchup
2 Tbsp worchestershire sauce
1 Tbsp soy sauce
1 tsp brown sugar
1 tsp Dijon mustard

(recipe from Nook & Pantry) Make a slice through the fat and silverskin (tough whitish fiberous membrane) that surrounds the outer edge of the chop every 2 inches around the chop. This helps the chops flatten more evenly and prevent them from curling when cooked. Pound each cutlet with a meat mallet until 1/4 in thick. Use the waffle surface (spiky side) to tenderize the meat and the smooth side to pound the chop to a thin even layer (the bottom of a pan also works).

Salt and pepper both sides of the pork chop then dredge the pork cutlet in flour and shake off the excess. Then coat the chop in beaten egg and bread with panko. Repeat for each cutlet.

Heat 1/4 in of oil in a skillet over medium high heat. Place the pork chops in the hot oil and fry each side until golden brown, about 3 to 5 minutes per side. Drain on paper towel and pat off the excess oil.

Cut into bite size pieces before serving. Serve with rice and katsu sauce