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Katsu Pork Cutlet

Here's how you make Katsu Pork Cutlet
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  • Servings: 4
  • Prep: 20m
  • Cook: 35m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 2 large eggs
  • 2 cups panko breadcrumbs
  • 2 tablespoons olive oil
  • 1 pound pork tenderloin (trimmed and cut into 8 pieces, then pounded to about 1/8 inch thick...*see note)
  • Salt and pepper, to taste
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon grated ginger root (fresh, peeled)
  • 1 teaspoon honey
  • 1 1/2 pound cabbage (cored green, about 1/2 a cabbage)
  • 2 scallions, thinly sliced on a diagonal
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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