Pork Katsu (Tonkatsu Recipe) | The Recipe Critic

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Pork loin chops flattened till skinny and tender, coated in panko crumbs and fried to crispy, golden brown perfection. So scrumptious, this pork katsu is a consolation dish nice for lunch or dinner any day of the week!

When you’re in search of extra tasty recipes impressed by Japanese delicacies, I’ve bought you coated! Do this yakitori chicken, teriyaki chicken, or some stir-fried udon noodles!

Pork Katsu (Japanese Pork Cutlet)

Pork katsu, additionally known as tonkatsu or katsuretsu in Japan or donkatsu in Korea, is one among my favourite Asian consolation meals dishes. So golden and crispy, however good and tender on the within. It’s a variation of the German pork schnitzel, with a coating that’s a bit bit thicker and extra crispy. What additionally makes pork katsu so good is the katsu sauce it’s served with. It’s like a candy and savory Asian barbecue sauce and enhances the golden, crunchy goodness of the katsu so effectively.

This pork katsu recipe is unquestionably choosy eater-approved. My youngsters couldn’t get sufficient! Good factor it’s simple to batter and fry, and solely requires just a few easy substances. You possibly can even make some contemporary katsu sauce with only a few pantry staples. Cook dinner up some contemporary white rice and add a fried egg to create a pork katsu bowl, (often known as katsudon) and revel in!

Ingredient Record

Serve some shredded cabbage alongside your pork katsu and cook dinner up white rice to finish the meal. And bear in mind, the katsu sauce is what ties every thing collectively, so pour it on thick! Be aware: all measurements are within the recipe card on the finish of the put up.

Boneless, Skinless Pork Loin Chops: These are the canvas for the pork katsu. Trim off any additional fats, then pound them skinny for even cooking and most crunch.
Salt & Pepper: Easy seasonings so as to add taste to the flour combination.
All-Function Flour: Helps the egg stick and varieties the bottom for our crispy panko breading.
Eggs: These bind the flour and crumbs, making a clean, even coating.
Panko Breadcrumbs: Coarse and ethereal, they fry up mild and golden. It’s what makes pork katsu so good.
Katsu Sauce: A must-make! Tonkatsu sauce is a mixture of ketchup, Worcestershire, sugar, and umami-packed oyster sauce. It ties every thing along with a burst of taste.
Oil for Frying: Select a impartial oil, like canola or vegetable, and maintain it scorching scorching for that excellent crispy crust.

Let’s Make Pork Katsu!

Get that oil good and scorching, as a result of it’s time to make some crispy pork cutlets that the entire household will love. Mine can’t get sufficient of this superb Japanese dish!

Breading Station: Whisk collectively the flour, salt and pepper and place it into one flat dish. Take away 1 tablespoon of the flour and whisk it into the eggs, pour the egg combination into one other flat dish. In a 3rd flat dish, place the panko breadcrumbs.
Tenderize: Reduce slits into the sides of every pork loin, to maintain them from curling up as they cook dinner. Use a meat tenderizer and flatten them till they’re about 1 inch thick.
Coat: Dredge every pork loin within the flour, subsequent coat them within the eggs, permitting any extra eggs to drip off earlier than coating within the panko. Coat the pork totally in bread crumbs after which put aside.
Warmth Oil: Warmth about an inch of oil in a big skillet over medium excessive warmth, the oil ought to sizzle when a toothpick is inserted into it.
Fry: Place the breaded pork into the new oil and fry the pork for about 5-6 minutes on either side. The pork must be a golden brown and be cooked via.
Cool: Take away the fried pork from the oil and place it on a paper towel lined plate or cooling rack to let any extra oil run off.
Sauce Combination: Make the katsu sauce by whisking collectively the ketchup, Worcestershire sauce, sugar, oyster sauce, garlic powder, and onion powder in a small bowl.
Serve: Pour the katsu sauce over the tonkatsu and serve on a mattress of cabbage or rice and revel in!

4-photo collage of the pork chops being coated in flour, egg, and panko breadcrumbs.

Suggestions for the Greatest Pork Katsu

Press within the Coating: Press the panko crumbs onto the coated pork together with your palm. This seals the crumbs in place, stopping them from detaching throughout frying.
Oil Temperature: Preserve oil temperature at a gentle 340 levels F. Use a thermometer or the toothpick take a look at (tiny bubbles across the edges). Too scorching and your katsu burns, too low and it turns into soggy.
Double Fry: For extra-crispy pork katsu, think about a double fry. Fry the katsu as directed, let it relaxation, then re-dip and fry for one more minute or so. This ensures a shatteringly crisp crust whereas additionally conserving the pork juicy inside.

Closeup of a pork cutlet being fried in oil.

Storing Leftover Pork Katsu

Pork katsu is greatest served freshly fried and crispy, however you probably have leftovers, right here’s easy methods to maintain them tasting scrumptious.

Within the Fridge: Retailer leftovers in an hermetic container within the fridge for as much as 4 days.
Reheating: To maintain issues crispy, I like to recommend reheating your pork katsu in both the air fryer or oven. 5 minutes within the air fryer at 350 levels Fahrenheit, or 10 minutes within the oven at 375. If utilizing an air fryer, I like to recommend solely reheating one or two cutlets at a time so there’s loads of air circulation.

Storing Katsu Sauce

Katsu sauce will keep good in a sealed jar or container for one week within the fridge. The substances could settle because it sits, so give it a fast stir earlier than you employ it.

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Whisk collectively the flour, salt and pepper and place it into one flat dish. Take away 1 tablespoon of the flour and whisk it into the eggs, pour the egg combination into one other flat dish. In a 3rd flat dish, place the panko breadcrumbs.
Reduce slits into the sides of every pork loin, to maintain them from curling up as they cook dinner. Use a meat tenderizer and flatten them till they’re about 1 inch thick.
Dredge every pork loin within the flour, subsequent coat them within the eggs, permitting any extra eggs to drip off earlier than coating within the panko. Coat the pork totally in bread crumbs and put aside.
Warmth about an inch of oil in a big skillet over medium excessive warmth, the oil ought to sizzle when a toothpick is inserted into it.
Place the breaded pork into the new oil and fry the pork for about 5-6 minutes on either side. The pork must be a golden brown and be cooked via.
Take away the cooked pork from the oil and place it on a paper towel lined plate to let any extra oil run off.
Make the katsu sauce by whisking collectively the ketchup, Worcestershire sauce, sugar, oyster sauce, garlic powder, and onion powder in a small bowl.
Pour the katsu sauce over the tonkatsu and serve on a mattress of cabbage or rice and revel in!

Serving: 1pork katsuEnergy: 520kcalCarbohydrates: 96gProtein: 17gFats: 7gSaturated Fats: 2gPolyunsaturated Fats: 2gMonounsaturated Fats: 2gTrans Fats: 0.01gLdl cholesterol: 164mgSodium: 2651mgPotassium: 514mgFiber: 4gSugar: 24gVitamin A: 417IUVitamin C: 5mgCalcium: 157mgIron: 7mg

Diet info is mechanically calculated, so ought to solely be used as an approximation.