Description
A recipe for making classic 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 lightly to an even thickness, about 1/4 inch. Season both sides with salt and pepper.
- Set up a standard breading station: one shallow dish with flour, one with beaten eggs, and one with Panko breadcrumbs.
- Dredge each pork cutlet first in the flour, shaking off excess.
- Dip the floured cutlet into the egg mixture, letting excess drip off.
- Coat the cutlet thoroughly in the Panko breadcrumbs, pressing gently so the crumbs adhere well.
- Heat about 1 inch of vegetable oil in a deep skillet to 340°F (170°C).
- Carefully place the breaded cutlets into the hot oil, ensuring not to overcrowd the pan.
- 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 katsu into strips before serving.
Notes
- Serve immediately with Tonkatsu sauce and shredded cabbage for the best texture.
- You can adjust the oil temperature slightly to control the browning speed.
- If you do not have a thermometer, the oil is ready when a dropped breadcrumb sizzles immediately.
- 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: 32
- Cholesterol: 100
Keywords: Pork Katsu, Tonkatsu, Japanese fried pork, breaded pork cutlet, deep fry