I don't know where I got this recipe - it was in my files without citing a source. Other recipes on-line call it Tonkatsu.
Anyway, it's really good, and makes four skinny pork chops go a LONG way!
I doctored up the sauce a bit with some mirin and hoisin. Great dipping!
Served with stir-fried cabbage (recipe below) and white rice.
Lee
Pork Katsu
4 boneless pork loin chops
Salt and pepper
Flour (about 1/4 C)
1 Egg, beaten
1 1/2 C panko
Katsu Sauce
1/4 C ketchup
2 Tbsp Worcestershire sauce
1 Tbsp soy sauce
1 tsp brown sugar or mirin
1 tsp Dijon mustard
I had bone-in loin chops and deboned the chops myself and keep the bones for soup.
Pound each cutlet with a meat mallet until 1/4 in thick.
Salt and pepper both sides of the pork chop then dredge the pork cutlet inflour and shake off the excess. Then coat the chop in beaten egg and bread withpanko. Repeat for each cutlet.
Heat 1/4 in of oil in a skillet over medium high heat. Place the pork chops inthe hot oil and fry each side until golden brown, about 3 to 5 minutes perside. Drain on paper towel and pat off the excess oil.
Cut into bite size pieces before serving. Serve with rice and katsu sauce(optional: miso soup and cabbage)
Serves 4.
Stir-Fried Cabbage
Serves 4 to 6 – adapted from Ellie Krieger
Ingredients:
2 teaspoons canola oil
1 small onion, sliced
1 clove garlic, minced
1 teaspoon minced ginger
1 head napa or other small head of cabbage, or bok choy cleaned and sliced
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
Directions
In a large saute pan over medium-high heat, add the canola oil and heat.
Add the onion, garlic and ginger and saute, stirring, for 1 minute.
Add the cabbage and cook until just starting to wilt, about 2 minutes.
Add the soy sauce and rice vinegar, stir until cabbage is wilted about 3 minutes.
Remove from heat and drizzle with the sesame oil.
Recipe found at http://www.foodnetwork.com/recipes/ellie-krieger/stir-fry-cabbage-recipe
Anyway, it's really good, and makes four skinny pork chops go a LONG way!
I doctored up the sauce a bit with some mirin and hoisin. Great dipping!
Served with stir-fried cabbage (recipe below) and white rice.
Lee
Pork Katsu
4 boneless pork loin chops
Salt and pepper
Flour (about 1/4 C)
1 Egg, beaten
1 1/2 C panko
Katsu Sauce
1/4 C ketchup
2 Tbsp Worcestershire sauce
1 Tbsp soy sauce
1 tsp brown sugar or mirin
1 tsp Dijon mustard
I had bone-in loin chops and deboned the chops myself and keep the bones for soup.
Pound each cutlet with a meat mallet until 1/4 in thick.
Salt and pepper both sides of the pork chop then dredge the pork cutlet inflour and shake off the excess. Then coat the chop in beaten egg and bread withpanko. Repeat for each cutlet.
Heat 1/4 in of oil in a skillet over medium high heat. Place the pork chops inthe hot oil and fry each side until golden brown, about 3 to 5 minutes perside. Drain on paper towel and pat off the excess oil.
Cut into bite size pieces before serving. Serve with rice and katsu sauce(optional: miso soup and cabbage)
Serves 4.
Stir-Fried Cabbage
Serves 4 to 6 – adapted from Ellie Krieger
Ingredients:
2 teaspoons canola oil
1 small onion, sliced
1 clove garlic, minced
1 teaspoon minced ginger
1 head napa or other small head of cabbage, or bok choy cleaned and sliced
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
Directions
In a large saute pan over medium-high heat, add the canola oil and heat.
Add the onion, garlic and ginger and saute, stirring, for 1 minute.
Add the cabbage and cook until just starting to wilt, about 2 minutes.
Add the soy sauce and rice vinegar, stir until cabbage is wilted about 3 minutes.
Remove from heat and drizzle with the sesame oil.
Recipe found at http://www.foodnetwork.com/recipes/ellie-krieger/stir-fry-cabbage-recipe
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