Description
A recipe for making crispy Japanese breaded and deep-fried pork cutlets.
Ingredients
Scale
- 2 boneless pork chops (about 1/2 inch thick)
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- Salt and black pepper to taste
- Vegetable oil for frying
Instructions
- Pound the pork chops to an even 1/4 inch thickness. Season both sides with salt and pepper.
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Dredge each pork chop in the flour, shaking off excess.
- Dip the floured pork into the egg, letting excess drip off.
- Coat thoroughly with panko breadcrumbs, pressing gently so the crumbs adhere.
- Heat about 1 inch of vegetable oil in a deep skillet to 340°F (170°C).
- Carefully place one or two cutlets into the hot oil, avoiding overcrowding.
- Fry for 3 to 4 minutes per side, until golden brown and cooked through (internal temperature reaches 145°F or 63°C).
- Remove the katsu from the oil and place it on a wire rack or paper towel-lined plate to drain excess oil.
- Slice the pork katsu into strips before serving.
Notes
- Serve immediately with tonkatsu sauce and shredded cabbage for the best texture.
- Maintain the oil temperature consistently for even cooking.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cutlet
- Calories: 450
- Sugar: 2
- Sodium: 350
- Fat: 25
- Saturated Fat: 6
- Unsaturated Fat: 19
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 35
- Cholesterol: 110
Keywords: pork katsu, tonkatsu, japanese fried pork, breaded pork cutlet, deep fried pork