Main CourseDinner

Pork Katsu

Name: Pork Katsu
Prep time: 25 min
Cook time: 15 min
Total time: 45 min
Yield: 4 porcí
Cuisine: japanese
Ingredients: 600 g pork loin cut into 1.5 cm thick slices; 0,5 hrnek all-purpose flour; 2 ks egg beaten; 2 hrnek panko breadcrumbs; 0,5 lžička salt; 0,25 lžička black pepper freshly ground; 4 hrnek vegetable oil for frying; 0,5 hrnek tonkatsu sauce; 0,5 ks cabbage shredded

Crispy fried pork cutlets, a staple of Japanese comfort food. Thin slices of pork tenderloin are breaded and deep-fried to a golden brown perfection. Serve with a tangy tonkatsu sauce and shredded cabbage for a complete meal.

Originální recept od Forkin

Celkový čas: 45 min
Počet porcí: 4
Obtížnost: Střední
Na porci: 691 kcal

Informace o alergenech: může obsahovat vejce a lepek. Pokud máte alergii, vždy zkontrolujte obaly surovin.

Příprava surovin

Suroviny

600 gpork loin, cut into 1.5 cm thick slices
0,5 hrnekall-purpose flour
2 ksegg, beaten
2 hrnekpanko breadcrumbs
0,5 lžičkasalt
0,25 lžičkablack pepper, freshly ground
4 hrnekvegetable oil, for frying

for serving

0,5 hrnektonkatsu sauce
0,5 kscabbage, shredded

Vybavení

shallow dishes · rolling pin · large pot · wire rack · baking sheet · knife · thermometer · meat mallet · deep fryer

Postup

Krok za krokem

1
Place each slice of pork loin between two pieces of plastic wrap and pound them to about 0.5 cm thickness using a meat mallet or rolling pin.
Přibližně 5 min
Poznámka kuchaře: Pounding the pork ensures even cooking and tenderness.
2
Season both sides of the pounded pork cutlets with salt and black pepper.
Přibližně 1 min
3
Set up a breading station with three shallow dishes: one with all-purpose flour, one with beaten egg, and one with panko breadcrumbs.
Přibližně 2 min
Poznámka kuchaře: Ensure your breading station is organized for easy dipping.
4
Dredge each pork cutlet in the flour, shaking off any excess. Then dip it into the beaten egg, allowing any extra to drip off. Finally, coat it thoroughly with panko breadcrumbs, pressing gently to adhere.
Přibližně 8 min
Poznámka kuchaře: Make sure the panko fully coats the pork for maximum crispiness.
5
Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 170°C (340°F).
Přibližně 5 min
Poznámka kuchaře: Use a thermometer to ensure the oil is at the correct temperature for best results.
6
Carefully place one or two breaded pork cutlets into the hot oil, ensuring not to overcrowd the pot.
7
Fry for 2-3 minutes per side, or until golden brown and cooked through. The internal temperature should reach 63°C (145°F).
Přibližně 6 min
Poznámka kuchaře: Adjust heat as needed to maintain a consistent oil temperature.
8
Remove the fried katsu from the oil and place them on a wire rack set over a baking sheet to drain excess oil.
Přibližně 1 min
Poznámka kuchaře: A wire rack helps keep the katsu crispy.
9
Repeat with the remaining pork cutlets.
10
Let the katsu rest for 5 minutes before slicing.
Přibližně 5 min
Poznámka kuchaře: Resting allows the juices to redistribute, keeping the pork tender.
11
Slice each katsu into strips and serve immediately with shredded cabbage and tonkatsu sauce.
Přibližně 2 min

Na porci

Výživové hodnoty

50%Skóre

Kalorie: 691,4kcal
Bílkoviny: 39,6g
Sacharidy: 32,6g
Tuky: 45,1g
Vláknina: 2,9g
Cukry: 3,3g

Odhad podle množství surovin v receptu. Hodnoty se mohou lišit podle značek a náhrad.

Uchovejte správně

Skladování

Store leftover pork katsu in an airtight container in the refrigerator.

Ohřívání

Reheat in an oven or air fryer until crispy and warmed through.