Pork Katsu
Crispy, golden perfection meets savory comfort in this classic Pork Katsu recipe! Featuring tender, pounded pork loin chops coated in crunchy panko breadcrumbs and fried to crispiness, this iconic Japanese dish is a true crowd-pleaser. The rich tonkatsu sauce adds a tangy, umami-packed twist, perfectly balanced by a side of crisp shredded cabbage and a zesty squeeze of fresh lemon. Ready in just 35 minutes, this easy-to-follow recipe is ideal for weeknight dinners or special occasions. Whether you’re recreating restaurant-quality katsu at home or exploring new flavors, this irresistible dish delivers big on taste and texture! Keywords: Pork Katsu Recipe, Japanese Fried Pork, Crispy Pork Cutlet, Tonkatsu Sauce, Easy Comfort Food.
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Recipe Information
Ingredients
- 4 boneless pork loin chops
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup all-purpose flour
- 2 eggs
- 2 cups panko breadcrumbs
- 2 cups vegetable oil
- 0.5 cup tonkatsu sauce
- 2 cups shredded cabbage
- 4 lemon wedges
Instructions
Start by placing the pork loin chops on a cutting board. Use a meat mallet to gently pound them to a thickness of about 1/2 inch, ensuring even cooking.
Season both sides of the pork chops with salt and black pepper, pressing the seasonings into the meat lightly.
Prepare three shallow dishes. Fill the first dish with all-purpose flour, the second with beaten eggs, and the third with panko breadcrumbs.
Dredge each pork chop in flour, ensuring a light, even coating. Shake off the excess flour.
Dip the floured pork chop into the beaten eggs, allowing any excess to drip off.
Press each chop into the panko breadcrumbs firmly, ensuring a thorough coating on all sides.
Heat vegetable oil in a large skillet over medium-high heat until hot. It should be about 350°F (175°C) for optimal frying.
Carefully lay the breaded pork chops into the hot oil, cooking for about 3-4 minutes per side until golden brown and crispy.
Use a slotted spoon or tongs to remove the chops from the oil and drain on a plate lined with paper towels.
Serve the pork katsu with shredded cabbage on the side and drizzle with tonkatsu sauce. Add a wedge of lemon for a fresh finish.
Nutrition Facts
Calories |
5600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 480.6 g | 616% | |
| Saturated Fat | 80.7 g | 404% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 4621 mg | 201% | |
| Total Carbohydrate | 222.5 g | 81% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 47.9 g | ||
| Protein | 134.5 g | 269% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 257 mg | 20% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2039 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
