Japanese Pork Katsu

A fast and easy recipe from williams-sonoma. We love the crsipy and light coating that the panko creates. There is also a dipping sauce. The choice is yours whether to dip or drizzle the sauce over the pork. Lovely served with rice and veggie or salad. Note: i like this pork on its own, too, without the sauce.

Steps

Make the dipping sauce:.

Stir together 1 t.

Of hot water and the soy sauce , mirin , worcestershire sauce , ketchup and mustard.

Set aside.

Prep the pork:.

Place the pork cutlets between 2 sheets of waxed paper or plastic wrap and pound them with a meat pounder until about 1 / 4 inch thick.

In a shallow bowl , lightly beat the egg.

Spread the flour and panko on 2 separate plates.

Season the flour with the salt and pepper.

Also , season the pork cutlets with salt on both sides.

Then dip the pork first into the flour , then the egg and last the panko.

Press the panko into the pork so it stays put.

Panfry the pork:.

Heat a large nonstick skillet over medium-high heat until just hot and then add the oil.

Add the cutlets and fry , turning once , until golden brown on both sides and just opaque at the center - this should take approximately 5 minutes on each side.

Tranfer the cutlets to paper towel to drain briefly , then cut across the grain into strips 1 / 2 inch thick.

Ingredients

low sodium soy sauce, mirin, worcestershire sauce, ketchup, hot mustard, pork cutlets, egg, flour, panko breadcrumbs, kosher salt & freshly ground black pepper, corn, steamed rice