Katsu Pork Cutlet

4
Servings
20m
Prep Time
35m
Cook Time
55m
Ready In

Recipe: #35557

August 28, 2020



"This is out of the May 2020 Woman's Day magazine..."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (489.8 g)
  • Calories 481.5
  • Total Fat - 21.4 g
  • Saturated Fat - 4.3 g
  • Cholesterol - 156.8 mg
  • Sodium - 1227.7 mg
  • Total Carbohydrate - 46.8 g
  • Dietary Fiber - 5.8 g
  • Sugars - 8.1 g
  • Protein - 31.6 g
  • Calcium - 216.3 mg
  • Iron - 7 mg
  • Vitamin C - 132.3 mg
  • Thiamin - 0.3 mg

Step 1

Heat oven to 450°F. Beat eggs in a shallow bowl. In a second bowl or pie plate, combine panko and oil.

Step 2

Dip pork cutlets in egg, letting any excess drip off, then in panko, pressing gently to help it adhere; transfer to a rack set in a rimmed baking sheet,. Repeat with remaining pork, then roast until golden brown and cooked through, 20 to 25 minutes. Sprinkle with 1/4 teaspoon salt.

Step 3

Meanwhile, whisk together vinegar, lime juice, ginger, honey, and 1/2 teaspoon each salt and pepper.

Step 4

Using a mandoline, thinly shave cabbage. Toss in vinaigrette, then toss with scallions. Serve with cutlets.

Step 5

Step 6

*Note: To get thin, even cutlets, wrap a meat mallet with plastic wrap, then pound each chop in a sliding motions from the center outward until 1/8 inch thick.

Tips & Variations


No special items needed.

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