Japanese Pork Katsu

"A fast and easy recipe from Williams-Sonoma. We love the crsipy and light coating that the panko creates. There is also a dipping sauce. The choice is yours whether to dip or drizzle the sauce over the pork. Lovely served with rice and veggie or salad. Note: I like this pork on its own, too, without the sauce."
 
Download
photo by teresas photo by teresas
photo by teresas
photo by Mami J photo by Mami J
photo by Jostlori photo by Jostlori
photo by lazyme photo by lazyme
photo by Lavender Lynn photo by Lavender Lynn
Ready In:
25mins
Ingredients:
12
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Make the dipping sauce:

  • Stir together 1 T. of hot water and the soy sauce, mirin, worcestershire sauce, ketchup and mustard. Set aside.
  • Prep the pork:

  • Place the pork cutlets between 2 sheets of waxed paper or plastic wrap and pound them with a meat pounder until about 1/4 inch thick. In a shallow bowl, lightly beat the egg. Spread the flour and panko on 2 separate plates. Season the flour with the salt and pepper. Also, season the pork cutlets with salt on both sides. Then dip the pork first into the flour, then the egg and last the panko (coating both sides). Press the panko into the pork so it stays put.
  • Panfry the pork:

  • Heat a large nonstick skillet over medium-high heat until just hot and then add the oil. Add the cutlets and fry, turning once, until golden brown on both sides and just opaque at the center (you don't want to overcook pork) - this should take approximately 5 minutes on each side.
  • Tranfer the cutlets to paper towel to drain briefly, then cut across the grain into strips 1/2 inch thick.
  • Serve with the dipping sauce and rice.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This is so yummy...we loved all the flavors...I cut the recipe in half...this is so easy to prepare and really cooks quickly...the pork was so tender that we cut it with a fork...we enjoyed the crispy panko crust...served it with the suggested rice and a delicious side of Asian sugar snap peas...it made a wonderful meal...thanks for sharing your recipe...
     
  2. Very good! Seasoning the flour as well as the meat is key to get a flavorful pork katsu. My cutlets were very thin, maybe an 1/8 in thick, and that helped to cut the frying time. Made for Culinary Quest 2016.
     
  3. Loved it!!! We used a pork tenderloin that we sliced lengthwise and pounded as instructed. The instructions were spot on and the katsu turned out tender, beautiful and crispy! This is a company-worth dish that is very easy and quick to put together. Thanks for posting! Made for Culinary Quest 2015 by a Toasted Tourist.
     
  4. Such a simple and delicious recipe. I used some homemade panko and followed the rest of the directions. The sauce was great and we thought that it would also be good as a dip for fries. lol. Thanks for sharing, Kathy. Made for Culinary Quest 2.
     
  5. i did this with a boneless chicken breast, but have also done it with the tenderized pork cutlets , that is really easy no pounding lol worked well tastes fantastic 1 tablespoon of worcershire sace was i little much for me start slow you can add but not take away zaar tour 6
     
Advertisement

RECIPE SUBMITTED BY

Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes