Pork Katsu
Servings
4
servingsTotal time
25
minutesIngredients
4 Pork Loin Filets
1 tsp salt
1/2 tsp black pepper
1/4 cup flour
2 large eggs, whisked
2 cups Panko
tonkatsu sauce, to serve
Directions
- Tenderize the pork cutlets, and season with salt and pepper.
- Set up a dredging station with 3 containers—one for flour, one for eggs, and one for panko.
- Pour oil to a depth of 3 inches in a skillet and heat to 350 degrees.
- While the oil is heating, coat each cutlet with the flour, dusting off any excess. Next, dip them into the whisked eggs, then pack each cutlet with panko, pressing down firmly so the panko will stick.
- Once all the cutlets are breaded, place them in the oil and fry for about 4-5 minutes, until golden brown and crispy. Remove and soak up any excess oil with a paper towel.
- Serve with tonkatsu sauce