Vegetarian Pork Katsu
Delightfully crispy and completely meat-free, this Vegetarian Pork Katsu is a creative twist on the classic Japanese dish. Featuring plant-based pork cutlets coated in perfectly seasoned panko breadcrumbs, these cutlets are pan-fried to golden perfection for irresistible crunch and texture. The recipe is elevated with a homemade katsu sauce, crafted with a flavorful blend of vegetarian Worcestershire sauce, soy sauce, ketchup, and a touch of sweetness. Ready in just 35 minutes, this dish is perfect for weeknight meals or impressing guests with a plant-based alternative that doesn’t compromise on flavor. Serve hot, garnished with fresh green onions, and enjoy a mouthwatering experience that combines traditional taste with modern, vegetarian ingenuity.
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Recipe Information
Ingredients
- 4 pieces Plant-based pork cutlets
- 1 cup All-purpose flour
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 2 cups Panko breadcrumbs
- 1 cup Vegetable oil
- 2 tablespoons Soy sauce
- 2 tablespoons Worcestershire sauce (vegetarian)
- 1 tablespoon Ketchup
- 1 tablespoon Sugar
- 2 tablespoons Vegetable broth
- 2 stalks Green onions, sliced (for garnish)
Instructions
In a shallow bowl, mix the all-purpose flour with salt and black pepper.
In another bowl, beat the eggs until smooth.
Place panko breadcrumbs in a third shallow dish.
Coat each plant-based pork cutlet in the flour mixture, followed by the beaten eggs, and finally coat with panko breadcrumbs, pressing gently to adhere the breadcrumbs well.
Heat vegetable oil in a large skillet over medium-high heat.
Once the oil is hot, fry the coated cutlets until golden brown and crispy, about 3-4 minutes per side. Do this in batches if necessary to avoid overcrowding the pan.
Transfer the cooked cutlets to a plate lined with paper towels to absorb excess oil.
To make the katsu sauce, combine soy sauce, vegetarian Worcestershire sauce, ketchup, sugar, and vegetable broth in a small saucepan.
Heat the sauce over medium heat until it begins to simmer. Stir continuously until the sugar is dissolved and the sauce is slightly thickened, about 3-5 minutes. Remove from heat.
Serve the vegetarian pork katsu cutlets topped with katsu sauce and garnished with sliced green onions.
Nutrition Facts
Calories |
3698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.9 g | 338% | |
| Saturated Fat | 39.2 g | 196% | |
| Polyunsaturated Fat | 134.5 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 5191 mg | 226% | |
| Total Carbohydrate | 235.5 g | 86% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 30.4 g | ||
| Protein | 115.4 g | 231% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 359 mg | 28% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 1771 mg | 38% | |
*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.
