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.

Related

pelysma

The flavor of the salad dressing was delicious with the cabbage. The flavor of the pork was good but it was very dry and too crispy.

review by:
(28 Dec 2020)