Crispy breaded pork cutlets are completely seasoned on this straightforward Pork Katsu recipe. This scrumptious pork dinner is a should for a flavorful but fast weeknight meal!
Simple Japanese Tonkatsu Recipe
In the event you like Japanese meals (or Hawaiian meals! Katsu is standard there, too) – let me simply say, you’ve bought to do this recipe. It takes fundamental boneless pork cutlets to a complete new scrumptious degree. With crunchy breading and flavor-packed katsu sauce, you’ll by no means move over these skinny little pork chops on the grocery retailer once more! Plus, this dish is tremendous fast and straightforward to make.
“However Katerina, isn’t frying pork chops form of a ache?” I hear you, I hear you. However belief me on this: shortly frying the cutlets within the minimal quantity of oil is fairly straightforward. If in case you have a kitchen thermometer or a deep fryer, it’s even simpler! Sure, you have to to bread the cutlets, however for those who arrange your “breading station” first, that’s no drawback, and I’ll present you precisely the right way to do it. And you’ll swoon whenever you chunk into the crunchy, crispy Japanese-seven-spiced cutlet!
Nonetheless not satisfied? In the event you like, you’ll be able to completely skip the deep frying course of and use your air fryer – try the recipe suggestions part under!
What Is Katsu?
There are numerous sorts of katsu on the market as a result of katsu means meat that’s been thinly minimize, breaded, and fried. Katsu is nearly at all times served minimize into slices so you’ll be able to see each the crispy exterior and the juicy inside. It’s additionally served with katsu sauce, a Japanese model of barbecue. It’s tangy, candy and has oyster sauce for a deep, umami taste that’ll preserve you coming again for extra.
Are you hungry but? I’m! Simply typing this all out has made my abdomen growl for pork katsu. I assume I do know what’s on the menu for tonight’s dinner!
- Pork Cutlets: These are thinly-sliced, boneless items of pork. In the event you don’t see pork cutlets on the retailer, attempt getting thick, boneless chops and slicing them in half, crosswise, to make skinny cutlets.
- Panko: Plain panko works tremendous, or you should utilize the pork rind panko to decrease the carbs. Gluten-free panko works if you’re on a gluten-free eating regimen.
- Shichimi Togarashi Chili Powder: Also called Japanese seven spice, this extremely flavorful spice combination is made with dried citrus, sesame seeds, dried chili, furikake, and extra.
- Eggs: Massive, complete eggs, crushed.
- Purple Miso: Overwhelmed into the eggs for further taste.
- Flour and Cornstarch: Blended collectively, these additionally assist the egg and panko type a secure, satisfying breading.
- Vegetable Oil: Or one other high-heat oil, for frying.
- Katsu Curry: Serve your pork katsu with Japanese curry sauce as an alternative of katsu sauce; it’s nice over rice.
- Katsu Sando: “Katsu sando” means cutlet sandwich. A heat, contemporary pork katsu in your favourite sandwich bread? It’s a sure for me! Bonus factors for those who add katsu sauce, mayonnaise, or one other tasty sauce.
- Rooster Katsu: You may also make this recipe for katsu with rooster cutlets as an alternative of pork. Simple and engaging!
The way to Make Pork Katsu
Though it’d seem to be there are plenty of steps right here, the precise cooking course of could be very straightforward. Learn by way of the recipe a few occasions to get acquainted, and let’s make katsu!
- Place the pork cutlets on a slicing board. Then, place some plastic wrap over the cutlets, and use a meat mallet, rolling pin, or the underside of a small saucepan to pound them skinny. You need them to be half an inch thick.
- Subsequent, beat the eggs and miso till the miso is dissolved. Place this in a shallow dish close to your frying pan. Mix the panko and a few teaspoons of shichimi togarashi, and place that in a shallow dish close to the egg combination. Lastly, combine the flour and cornstarch in a 3rd shallow dish, and place that close to the opposite two. Set a clear, dry baking sheet or bigger platter close by as effectively.
- Warmth the Oil and Bread the Pork. Add vegetable oil to a pot over medium warmth, and use a sweet thermometer to verify it heats as much as 350°F (or you’ll be able to check the oil’s warmth within the subsequent couple of steps). Whereas the oil heats, dredge the pork cutlets within the flour combination till they’re utterly coated. Then dip them within the egg combination, and at last, the panko, urgent the crumbs firmly to assist them stick. Place the breaded cutlets in your clear baking sheet or platter as you go.
- Fry. In the event you’re not utilizing a sweet or kitchen thermometer, examine the oil’s temperature by dipping a small nook of one of many cutlets into the oil. If it sizzles immediately, you’ll be able to decrease the entire cutlet into the oil. If it doesn’t sizzle, flip up the warmth, wait a couple of minutes, and check out once more. As soon as the oil is sizzling sufficient, fry every cutlet for a couple of minutes on either side or till cooked by way of.
- Get pleasure from! Cool the pork katsu on a wire rack or a clear dish lined with paper towels. After they cool for a minute or two, use a pointy knife to slice them into one-inch strips. Drizzle with katsu sauce, sprinkle with salt (to style), and serve.
Suggestions for Success
The tough components of this recipe are in all probability the bizarre components and the deep frying methodology, so let’s discuss that! Right here’s what it’s essential know, to ensure that this pork katsu recipe to be easy crusing.
- Shichimi Togarashi Chili Powder: In the event you can’t discover this spice combine at your native grocery retailer, attempt ordering on-line, or make a fast substitute: orange zest, crushed pink pepper flakes, finely chopped nori, some ginger, and a few sesame seeds. One style, and also you’ll need to shake this into each dish you make!
- Purple Miso: Substitute any form of miso paste right here, or go away it out for those who want.
- Air Fryer: To make these within the air fryer, observe the prep and breading steps, however don’t warmth up oil on the range. As an alternative, preheat your air fryer to 400°F. Organize the breaded pork cutlets within the air fryer basket in a single layer, not touching (you’ll have to work in batches). Spritz with non-aerosol cooking oil, and air-fry for five minutes. Flip, spray once more, and air-fry for 3 to five minutes extra, or till the inner temperature of the pork registers at 145˚F.
What to Serve With Japanese Pork Cutlets
You’ll be able to serve these cutlets in plenty of alternative ways. I already talked about the curry model and the sandwich model. And as you’ll be able to think about, pork katsu is tremendous yummy with a inexperienced salad or minimize up into small items with ornamental toothpicks for an appetizer! Want extra katsu inspiration? Attempt these straightforward, tasty concepts:
The way to Retailer & Reheat Leftovers
- You’ll be able to retailer pork katsu in your fridge for 3 to 4 days. Cool it down, pop it right into a meals storage bag or hermetic container, and refrigerate.
- To reheat, use your oven (350°F) or organize the katsu in a skillet over medium warmth. You may also reheat it within the air fryer. Don’t use the microwave, or the pork katsu will likely be soggy.
Can I Freeze This?
- Sure, you’ll be able to freeze the leftovers for as much as three months or freeze the breaded, raw katsu and fry them later. Both means, stack them in an hermetic container with wax or parchment paper between them to forestall sticking. Thaw the pork cutlets within the fridge earlier than reheating or cooking.
Flatten the cutlets: Place the cutlets on a chopping board. Place some parchment paper or plastic wrap over them. Use a meat mallet or rolling pin to pound them right down to 1/2″ thickness.
Make the egg combination: In a small bowl, crack the eggs and whisk till effectively mixed. Add the pink miso paste and stir till it has utterly dissolved. Set it apart.
Make the spicy panko: In a big plate or bowl, whisk collectively the plain panko with 2 teaspoons of the shichimi togarashi chili powder.
Combine the flour: In a separate bowl, whisk collectively the all-purpose flour and cornstarch. Set it apart.
Dredge the cutlets: Place the pork cutlets within the flour combination. Dredge them with the flour till they’re utterly coated.
Add vegetable oil to a big skillet and set it over medium warmth. Let the oil warmth as much as 350˚F. You should utilize a kitchen thermometer to check the temperature. If you do not have one, you’ll be able to examine if it is sizzling sufficient within the subsequent couple of steps.
Coat them with miso-egg: Place the dredged cutlets into the miso-egg combination. Coat them fully after which dredge them within the spicy panko. Press the panko onto the cutlets so it sticks on all sides.
Fry them: If you do not have a kitchen thermometer, check the oil’s temperature by dipping a small nook of one of many cutlets into the oil. It is prepared if it sizzles immediately. If not, enhance the flame. The scale of the bubbles needs to be huge whenever you add the pork. As soon as the oil is sizzling sufficient, gently decrease one pork cutlet into the oil. Let it fry for 3 to 4 minutes or till golden brown; flip and proceed to cook dinner for 3 extra minutes or till cooked by way of. Pork is cooked by way of when its inner temperature registers at 145˚F. Proceed to cook dinner the remainder of the cutlets, one after the other. Vital: Utilizing a tremendous mesh strainer, take away the leftover fried/burnt crumbs from the oil earlier than including the following cutlet to the cooking oil.
Cool and slice: Take away the pork cutlets from the oil and set them on a wire rack to chill; allow them to cool for 3 to 4 minutes, after which slice the cutlets into 1″-wide strips.
Drizzle with tonkatsu sauce and sprinkle extra salt to style if wanted. Serve.
- Pork Loin Cutlets: The time period cutlet refers to a boneless, skinny minimize of meat – rooster, veal, pork – that cooks shortly and is normally pan-fried. Most cutlets are made by pounding the meat to a good thinness and are sometimes dusted with flour or coated in breadcrumbs earlier than cooking.
- Panko: I used plain panko (Japanese) breadcrumbs for this katsu recipe, however you may as well use gluten-free panko, common breadcrumbs (although katsu is strictly made with panko crumbs), or low-carb pork rind crumbs.
- Shichimi Togarashi Chili Powder is also called Japanese Seven Spice. Shichimi togarashi’s base is chili pepper, and cayenne pepper or pink pepper flakes are appropriate subs. You may also make your individual fast substitute: combine collectively some orange zest, crushed pink pepper flakes, finely chopped nori, some ginger, and a few sesame seeds.
- Utilizing a tremendous mesh strainer, take away the leftover fried crumbs from the cooking oil earlier than including the following cutlet to the pan.
Energy: 507 kcal | Carbohydrates: 59 g | Protein: 42 g | Fats: 10 g | Saturated Fats: 3 g | Polyunsaturated Fats: 2 g | Monounsaturated Fats: 3 g | Trans Fats: 0.04 g | Ldl cholesterol: 170 mg | Sodium: 761 mg | Potassium: 700 mg | Fiber: 4 g | Sugar: 4 g | Vitamin A: 423 IU | Vitamin C: 0.01 mg | Calcium: 113 mg | Iron: 5 mg | Web Carbs: 55 g
Dietary information is an estimate and supplied as courtesy. Values could range in response to the components and instruments used. Please use your most well-liked dietary calculator for extra detailed information.
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