This pork katsu recipe features juicy pork cutlets, lightly seasoned and pan-fried until golden brown. Served with an umami sauce, it’s SO easy to make! Watch the video below to see how I make it in my kitchen!
Add the flour, eggs, and panko to three separate bowls.
Dip the pork in the flour, shaking off any excess. Next, dip it in the egg, followed by the panko. Repeat the process until all the pork is breaded.
Add oil to a non-stick pan or skillet. Once hot, add the pork and deep fry for 2-3 minutes, flipping halfway through.
Once the pork is golden brown, remove it from the pan and place it on paper towels to soak up excess oil. Repeat the process until all the pork is fried.
Slice the pork katsu and drizzle with katsu sauce.
Video
Notes
TO STORE: Place cooked pork cutlets in airtight containers or bags to store in the refrigerator for up to 5 days. TO FREEZE: Use freezer-safe bags or containers to freeze leftovers for up to three months. TO REHEAT: You can reheat it in a non-stick pan or skillet until you hear it sizzling.