Katsu Pork Cutlets

Katsu Pork Cutlets

These pork cutlets are very popular in our home. The crisply deep-fried breaded pork cutlets are extremely delicious.

Ingredients: 4 servings

Pork loin
500 - 600 g
Salt and pepper
to taste
as needed
as needed
Vegetable oil
as needed
Vegetables to serve on the side (cabbage, tomato, parsley, etc.)
as needed
Sesame sauce
Recipe ID: 1880400
Japanese mustard
to taste


1. Cut the cabbage into thin strips and transfer to a bowl of cold water. Drain and set aside.
2. Cut some nicks in the tendon section of the pork with a knife. Use a meat pounder to lightly pound the meat and then season with salt and pepper.
3. Dip the meat first in flour, followed by beaten egg, and lastly coat with panko. Deep-fry in 170℃ oil until golden brown.
4. Arrange the cabbage on a plate. Slice the pork and place on the cabbage. Optionally garnish with spicy mustard.
5. These are also delicious when cooled, so they go very well in bentos.
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Story Behind this Recipe

This is a standard recipe in our home.