Pork Katsu with Shredded Cabbage
Pork Katsu with Shredded Cabbage
Ingredients
For the Pork Katsu
- 4 boneless pork loin chops, about 1/2 inch thick
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 4 cups vegetable oil, for deep frying
For Serving
- 1/2 head green cabbage, finely shredded
- 1/2 cup tonkatsu sauce
- 2 lemon wedges
Instructions
- 1
Prepare the pork: Place each pork chop between two sheets of plastic wrap. Using a meat mallet or the bottom of a heavy pan, pound the pork chops to an even 1/4-inch thickness. Season both sides of each pork chop with salt and black pepper.
⏱️ 10 min
- 2
Set up the breading station: Prepare three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, place the beaten eggs. In the third dish, place the panko breadcrumbs.
⏱️ 5 min
- 3
Bread the pork: Dredge each pork chop in the flour, shaking off any excess. Dip it into the beaten eggs, ensuring it's fully coated. Finally, press the pork chop firmly into the panko breadcrumbs, making sure it's completely covered. Set the breaded pork chops aside on a plate or wire rack.
⏱️ 10 min
- 4
Chill the breaded pork: Place the breaded pork chops in the refrigerator for at least 10 minutes. This helps the breading adhere better during frying.
⏱️ 10 min
- 5
Prepare the cabbage: While the pork chills, finely shred the green cabbage. You can use a mandoline or a sharp knife. Place the shredded cabbage in a bowl of ice water for a few minutes to make it extra crisp, then drain well and pat dry.
⏱️ 5 min
- 6
Heat the oil: In a large, heavy-bottomed pot or Dutch oven, pour the vegetable oil to a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 7
Fry the katsu: Carefully lower 1-2 pork chops into the hot oil, ensuring not to overcrowd the pot. Fry for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
⏱️ 8 min•🌡️ 350
- 8
Drain and rest: Remove the cooked katsu from the oil and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining pork chops. Allow the katsu to rest for a few minutes before slicing.
⏱️ 5 min
- 9
Serve: Slice each pork katsu into 1-inch strips. Arrange the sliced katsu on plates alongside a generous portion of shredded cabbage. Drizzle with tonkatsu sauce and serve with lemon wedges.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pork Katsu with Shredded Cabbage
For the Pork Katsu
- 4 boneless pork loin chops, about 1/2 inch thick
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 4 cups vegetable oil, for deep frying
For Serving
- 1/2 head green cabbage, finely shredded
- 1/2 cup tonkatsu sauce
- 2 lemon wedges
Instructions
- 1
Prepare the pork: Place each pork chop between two sheets of plastic wrap. Using a meat mallet or the bottom of a heavy pan, pound the pork chops to an even 1/4-inch thickness. Season both sides of each pork chop with salt and black pepper.
⏱️ 10 min - 2
Set up the breading station: Prepare three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, place the beaten eggs. In the third dish, place the panko breadcrumbs.
⏱️ 5 min - 3
Bread the pork: Dredge each pork chop in the flour, shaking off any excess. Dip it into the beaten eggs, ensuring it's fully coated. Finally, press the pork chop firmly into the panko breadcrumbs, making sure it's completely covered. Set the breaded pork chops aside on a plate or wire rack.
⏱️ 10 min - 4
Chill the breaded pork: Place the breaded pork chops in the refrigerator for at least 10 minutes. This helps the breading adhere better during frying.
⏱️ 10 min - 5
Prepare the cabbage: While the pork chills, finely shred the green cabbage. You can use a mandoline or a sharp knife. Place the shredded cabbage in a bowl of ice water for a few minutes to make it extra crisp, then drain well and pat dry.
⏱️ 5 min - 6
Heat the oil: In a large, heavy-bottomed pot or Dutch oven, pour the vegetable oil to a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 7
Fry the katsu: Carefully lower 1-2 pork chops into the hot oil, ensuring not to overcrowd the pot. Fry for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
⏱️ 8 min•🌡️ 350 - 8
Drain and rest: Remove the cooked katsu from the oil and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining pork chops. Allow the katsu to rest for a few minutes before slicing.
⏱️ 5 min - 9
Serve: Slice each pork katsu into 1-inch strips. Arrange the sliced katsu on plates alongside a generous portion of shredded cabbage. Drizzle with tonkatsu sauce and serve with lemon wedges.
⏱️ 5 min