Pork Katsu

Pork Katsu 250 Author: Canadian Living Credits: Pork Katsu 250

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: December 2009

Ingredients

  • 4 pork loin chops boneless (1-1/2 lb/750 g)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 egg
  • 2 tablespoons all-purpose flour
  • 1 1/2 cup panko bread crumbs (Japanese bread crumbs)
  • vegetabIe oil for cooking
  • 1/4 cup ketchup
  • 2 tablespoons Worcestershire sauce

Method

Place pork between plastic wrap; pound with meat mallet to about 1/2-inch (1 cm) thickness. Sprinkle with salt and pepper. Whisk egg with 1 tbsp (15 mL) water. Dip pork into flour to coat; shake off excess. Dip into egg mixture, letting excess drip off. Dip into panko, patting to coat evenly.

In deep skillet, heat 1 inch (2.5 cm) oil over medium heat; cook pork, in batches, until juices run clear when pork is pierced and just a hint of pink remains inside, 6 to 8 minutes.

Meanwhile, whisk ketchup with Worcestershire sauce. Serve with pork.

More pork recipes:

Nutritional facts Per each of 6 servings: about

  • Sodium 340 mg
  • Protein 27 g
  • Calories 281.0
  • Total fat 14 g
  • Potassium 485 mg
  • Cholesterol 92 mg
  • Saturated fat 4 g
  • Total carbohydrate 11 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pork Katsu

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