I have been craving pork katsu since the day I got back from Japan, so this recipe had to happen! Pork katsu is pork cutlets, breaded in panko breadcrumbs, and fried to perfection. It is crispy and flavorful and so good.
Katsu is a traditional Japanese dish that is a breaded and fried cutlet. It is usually pork, but can also be chicken! Pork katsu is usually served with shredded cabbage, miso soup, rice, and katsu sauce. This recipe gives details for everything but the miso soup!
ingredients needed for pork katsu
pork katsu
- 1 lb pork cutlets
- 1/2 cup flour
- salt and pepper
- 2 eggs
- 1 cup panko breadcrumbs
- 1/2 cup vegetable oil
- 2 cups cabbage, thinly shredded
- 1 cup short grain rice
katsu sauce
- 1/4 cup ketchup
- 2 tbsp worcestershire sauce
- 1 tbsp soy sauce
- 1/2 tbsp brown sugar
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pork katsu
ingredients
pork katsu
- 1 lb pork cutlets
- 1/2 cup flour
- salt and pepper
- 2 eggs
- 1 cup panko breadcrumbs
- 1/2 cup vegetable oil
- 2 cups cabbage thinly shredded
- 1 cup short grain rice
katsu sauce
- 1/4 cup ketchup
- 2 tbsp worcestershire sauce
- 1 tbsp soy sauce
- 1/2 tbsp brown sugar
instructions
- Begin by prepping the sides. Add the rice to a rice cooker or pot and cook according to package instructions. Thinly slice the cabbage – I recommend a mandolin, but a knife works fine.
- To make the katsu sauce, add all the ingredients to a small bowl and whisk until combined.
- Now prep the breading: Grab three shallow bowls. Add the flour to one bowl, the eggs to another, and panko breadcrumbs to another. Add a pinch of salt and pepper to the bowl with the flour and stir to combine.
- Add the vegetable oil to a deep pan over medium high heat. While the oil heats up, bread the pork by dipping each cutlet in the flour, then the eggs, then the panko.
- When the oil is hot, carefully add the cutlets to the oil. Cook on each side for 4-6 minutes, until golden brown. Let the pork continue to cook until the internal temperature reaches 145F. Remove the cutlets and transfer to a plate or cooling rack to sit for 5 minutes.
- Slice the cutlets and serve with rice, cabbage, and katsu sauce. Enjoy!
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