Pork Katsu (Crispy Japanese Cutlets)
- Prep time 30 mins
- Cook time 15 mins
- Ready in 45 mins
- Yield 4 to 6 servings
These Japanese-style cutlets are super crispy and addictive. They can be made in an AirFryer, a deep fryer, or in a pan. I always pair them with Tonkatsu Sauce – a salty, sweet, and savoury Japanese barbecue-style sauce- and a refreshing sesame-ginger salad. The sauce and salad dressing keep in the fridge for weeks, making this easier to make on the day of. Feel free to substitute a different dressing on the slaw, or a different vegetable altogether. The only must-haves are the panko crumbs and the Tonkatsu sauce!
Ingredients
- Pork Cutlets
- Tonkatsu Sauce
- Sesame-Ginger Slaw Dressing
- Serve with:
Directions
- PORK CUTLET: If using boneless pork chops, trim off excess fat and sinew. Use a meat mallet to pound each to a thin even cutlet, about 2x its original diameter. if using pre-flattened pork cutlets, no preparation necessary.
- Set up a breading station using three pie plates or flat bowls. Place flour inthe firt bowl, beaten eggs in the second, and panko bread crumbs in the third. Make sure to season each part of the breading station really well with salt.
- Bread each flattened cutlet, starting with flour, then egg, then finally the seasoned panko crumbs. Make sure the crumbs are pressed well into the pork on both sides. Set breaded cutlets in a single layer on a tray in the fridge until ready to cook.
- Before frying the cutlets, have rice and tonkatsu sauce warm. Fry pork in a 330 deep fryer until deep golden brown, super crispy, and pork is cooked through.
- TO SERVE: place one serving of cooked rice in the bottom of a wide shallow bowl. Slice 1 crispy pork cutlet into thin strips widthwise and fan them out on top of the rice. Drizzle with 30 to 45 ml (2 to 3 Tb) of tonkatsu sauce (on the pork only). Place a scoop of Sesame Ginger Slaw on the side, sprinkle everything with toasted sesame seeds, and serve,
- TONKATSU SAUCE: This sauce can be up to two weeks in advance; store in the fridge until use. Combine all ingredients in a pot and bring to a simmer, whisking frequently. Simmer over very low heat, whisking occasionally, for 15 to 20 minutes, until sauce is glossy. Serve warm, or let cool an refrigerate for up to two weeks.
- SESAME-GINGER DRESSING: This dressing can be made up to 1 week in advance, stored in the fridge. Toss with the slaw just before serving.
Combine all the ingredients small bowl or mason jar. Whisk well in the bowl to combine, or if using the jar, place the lid on tightly and shake to combine. Toss with 1 head of cabbage, thinly sliced or shaved and two large carrots, peeled and grated.
Variations
AirFryer Variation
While setting up your breading station, pour some oil into the dry crumbs and mix until moistened evenly. Use these crumbs for the last stage of the breading. Set the airfryer on “Air Fry” at 400 F Preheat WELL then cook 4 minutes per side, until crumbs are very crispy and interior registers 150. Do not overcook. It might be good to flip around twice for extra even crumbs.
Chicken Katsu Variation
Replace the pork cutlet with a trimmed and flattened boneless, skinless chicken thigh. Proceed as written in the recipe above.
