Ingredients:
· 1 Tbs. hot water
· 1 Tbs. soy sauce
· 1 Tbs. mirin or sake
· 1 Tbs. Worcestershire sauce
· 3 Tbs. ketchup
· 4 pork cutlets, about 1 1/2 lb. total
· 2 Lg. eggs
· 1.5 Cups all-purpose flour
· 1.5 Cup panko (Asian bread crumbs) or plain fine dried bread crumbs
· Kosher salt and freshly ground black pepper
· Vegetable, corn or peanut oil (Amount depends on what you are going to fry the cutlets in. I use a 10” cast iron skillet and fill it about 1” or just under half way.)
· Green onions for garnish
· Steamed rice for serving
Directions:
Katsu Sauce
In a mixing bowl, combine the hot water, soy sauce, mirin, Worcestershire sauce, and ketchup. Set aside.
Preparing the Pork Cutlets
Using wax paper (or plastic wrap, etc.) place the cutlets between 2 sheets and with a mallet pound out the cutlets until about ¼ inch thick. (paillard)
Beat the egg(s) in a shallow bowl.
Spread the flower on a plate. Season with salt and paper.
Spreads the panko on a plate.
Season the paillard cutlets with salt and pepper.
Dredge into the flour first (shake off extra flour) then dip into the egg and lastly into the panko. Lightly press the panko in making sure that the cutlet is completely covered.
Pan Fry the Pork Cutlets
In a cast iron skillet or pan, heat up oil until it reaches 330 °F.
Gently add the coated cutlets into the fryer and cook for about 4-5 minutes and then gently turn over to cook on the other side for about 3 to 4 minutes until golden brown, make sure it is cooked to an internal temperature of 145 ⁰F.
Transfer to a cooling rack to rest and drain.
Service
Serve with the dipping sauce, green onions and steamed rice. Serves 4.
ENJOY!!! I ALWAYS DO. :-)
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