Pork Katsu
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Pork Katsu
Photography by Matthew Kimura
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 281281 cal |
| pro | 27 g27g pro |
| total fat | 14 g14g total fat |
| sat. fat | 4 g4g sat. fat |
| carb | 11 g11g carb |
| fibre | 1 g1g fibre |
| chol | 92 mg92mg chol |
| sodium | 340 mg340mg sodium |
| potassium | 485 mg485mg potassium |
| % RDI: | - |
| calcium | 22 calcium |
| iron | 1111 iron |
| vit A | 22 vit A |
| vit C | 55 vit C |
| folate | 77 folate |
Ingredients
- 4 pork loin chops , boneless (1-1/2 lb/750 g)4 pork loin chops, boneless (1-1/2 lb/750 g)
- 1/4 tsp salt 1/4 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
- 1 egg 1 egg
- 2 tbsp all-purpose flour 2 tbsp all-purpose flour
- 1-1/2 cups panko bread crumbs , (Japanese bread crumbs)1-1/2 cups panko bread crumbs, (Japanese bread crumbs)
- VegetabIe oil , for cookingVegetabIe oil, for cooking
- 1/4 cup ketchup 1/4 cup ketchup
- 2 tbsp Worcestershire sauce 2 tbsp Worcestershire sauce
Preparation
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:
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:
Source : Canadian Living Magazine: December 2009
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