Pork Katsu

Priprema

Sastojci

Postupak

Korak po korak

1. 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.

   Oko 5 min

   Napomena kuhara: Pounding the pork ensures even cooking and tenderness.

2. 2

   Season both sides of the pounded pork cutlets with salt and black pepper.

   Oko 1 min

3. 3

   Set up a breading station with three shallow dishes: one with all-purpose flour, one with beaten egg, and one with panko breadcrumbs.

   Oko 2 min

   Napomena kuhara: Ensure your breading station is organized for easy dipping.

4. 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.

   Oko 8 min

   Napomena kuhara: Make sure the panko fully coats the pork for maximum crispiness.

5. 5

   Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 170°C (340°F).

   Oko 5 min

   Napomena kuhara: Use a thermometer to ensure the oil is at the correct temperature for best results.

6. 6

   Carefully place one or two breaded pork cutlets into the hot oil, ensuring not to overcrowd the pot.

7. 7

   Fry for 2-3 minutes per side, or until golden brown and cooked through. The internal temperature should reach 63°C (145°F).

   Oko 6 min

   Napomena kuhara: Adjust heat as needed to maintain a consistent oil temperature.

8. 8

   Remove the fried katsu from the oil and place them on a wire rack set over a baking sheet to drain excess oil.

   Oko 1 min

   Napomena kuhara: A wire rack helps keep the katsu crispy.

9. 9

   Repeat with the remaining pork cutlets.

10. 10

    Let the katsu rest for 5 minutes before slicing.

    Oko 5 min

    Napomena kuhara: Resting allows the juices to redistribute, keeping the pork tender.

11. 11

    Slice each katsu into strips and serve immediately with shredded cabbage and tonkatsu sauce.

    Oko 2 min