Tested till perfect Pork Katsu
Pork Katsu
Photography by Matthew Kimura

Pork Katsu

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2009

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4 to 6


  • 4 4pork loin choppork loin chops, boneless (1-1/2 lb/750 g)
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 1eggeggs
  • 2 tbsp 2tbspall-purpose flour
  • 1-1/2 cups 1-1/2cupspanko bread crumbs, (Japanese bread crumbs)
  • vegetabIe oil, for cooking
  • 1/4 cup 1/4cupketchup
  • 2 tbsp 2tbspWorcestershire sauce
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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.

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Nutritional Information Per each of 6 servings: about

cal 281 pro 27g total fat 14g sat. fat 4g
carb 11g fibre 1g chol 92mg sodium 340mg
potassium 485mg

% RDI:

calcium 2 iron 11 vit A 2 vit C 5
folate 7
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