Pork Katsu – A small batch

March 24, 2014 at 11:51 am Leave a comment

katsu

aka Tonkatsu

2 boneless pork chops, pounded thin
1/4 cup flour, approximately
1 cup panko crumbs, approximately
1 egg, beaten

Use the standard breading method:
place the beaten egg on one plate, the flour on another, and the panko on a third
dredge the cutlets first in the flour until well coated, pat off excess
then dredge the cutlets in the beaten egg until well coated
then dredge the cutlets in the bread crumbs until well coated

Fry in a shallow pan with about 1/4 inch of oil, until golden brown
drain on paper towel

Serve with dipping sauce, below

This recipe is perfect for chicken breasts as well.

Katsu Dipping Sauce
1/4 cup ketchup
1 teaspoon Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon brown sugar
1 teaspoon spicy mustard
a squirt of hot sauce

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Entry filed under: For One or Two, Japanese, Low Carb, Main Course, Popular Ethnic Dishes. Tags: .

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