Pork Katsu

This pork katsu recipe features juicy pork chops, 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!

Course Main Course

Cuisine Japanese

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 346kcal

Author Arman Liew

Ingredients

4 small pork loin chops 4 to 6 ounces each
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons all purpose flour
1 large egg beaten
1 cup panko breadcrumbs
1 cup oil * See notes
1/2 cup katsu sauce

Instructions

Score the pork by making a few cuts in the fat around the edges. Season the pork with salt and pepper.
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. Let the pork sit for about 10 minutes so the breading sticks.
Add oil to a non-stick pan or skillet. Once hot (aim for 340-350°F), 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 a wire rack so the excess fat can drain while it stays crispy. Recheck the oil temperature and repeat the process until all the pork is fried.
Slice the pork katsu and drizzle with katsu sauce.

Video

Notes

Oil- Use any oil with a high smoke point. I like peanut, sunflower, or vegetable oil.

TO STORE: Let the pork katsu cool completely, then refrigerate it in an airtight container for up to 5 days.

TO FREEZE: Freeze the cooled pork cutlets in a freezer-safe container for up to 3 months. I like separating each cutlet with a sheet of parchment paper so they don’t stick together.

TO REHEAT: Reheat the pork in a skillet over medium heat, in the oven, or in the air fryer until hot and crispy again. I avoid the microwave since it softens the panko coating.

Nutrition