Main CourseDinner

Pork Katsu

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

Originálny recept od Forkin

Celkový čas: 45 min
Porcie: 4
Náročnosť: Stredná
Na porciu: 691 kcal

Informácie o alergénoch: môže obsahovať vajcia a lepok. Ak máte alergiu, vždy skontrolujte obaly surovín.

Príprava

Suroviny

600 gpork loin, cut into 1.5 cm thick slices
0,5 šálkaall-purpose flour
2 ksegg, beaten
2 šálkapanko breadcrumbs
0,5 lyžičkasalt
0,25 lyžičkablack pepper, freshly ground
4 šálkavegetable oil, for frying

for serving

0,5 šálkatonkatsu sauce
0,5 kscabbage, shredded

Vybavenie

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

Postup

Krok za krokom

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.
Približne 5 min
Poznámka kuchára: Pounding the pork ensures even cooking and tenderness.
2
Season both sides of the pounded pork cutlets with salt and black pepper.
Približne 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.
Približne 2 min
Poznámka kuchára: 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.
Približne 8 min
Poznámka kuchára: 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).
Približne 5 min
Poznámka kuchára: 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).
Približne 6 min
Poznámka kuchára: 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.
Približne 1 min
Poznámka kuchára: 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.
Približne 5 min
Poznámka kuchára: 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.
Približne 2 min

Na porciu

Výživové údaje

50%Skóre

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

Odhad podľa množstva surovín v recepte. Hodnoty sa môžu líšiť podľa značiek a zámen.

Správne uchovanie

Skladovanie

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

Ohrievanie

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