Katsu, Japanese Pork Cutlets

[chilerelleno]

Katsu, Japanese Pork Cutlets

4.5lbs of boneless, 1/4" pork cutlets
Dredge cutlets in lightly seasoned flour, egg wash and then Panko bread crumbs
(Whisk eggs very thoroughly so they'll form an even coating)
Chill for 15-30 min to set the Panko breading
Deep fry at 375° till tender-n-juicy with a beautiful golden brown crunchy crust
(Pan frying in deep oil works too)
Salt well while still dripping grease and allow to drain well

Served with Curry Sauce

Served with Tonkatsu Sauce

 

[chilerelleno]

Sorry, I'm just cutting individual recipes out of their original postings with complete meals.
Makes it easier to link them in my Recipe Index.

 

[ab canuck]

Dam!!!! I wouldn't mind trying that..... Anytime you need someone to help taste test ....... Just throwing it out there. Points....

 

[gmc2003]

Looks great John, I'll have to give this one a go on the kettle.

Point for sure
Chris