Crispy Pork Katsu Cutlets
A Japanese restaurant favorite made light. Using Panko breadcrumbs, these pork cutlets achieve a thick, extra-crunchy crust that satisfies with minimal oil.
Crispy Pork Katsu Cutlets
A Japanese restaurant favorite made light. Using Panko breadcrumbs, these pork cutlets achieve a thick, extra-crunchy crust that satisfies with minimal oil.
Ingredients
- 2 boneless pork chops, 6 oz each, 0.4-inch thick
- 2.8 oz Panko breadcrumbs
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- Salt, to taste
- White pepper, to taste
- 1.4 oz all-purpose flour
- 2 large eggs, beaten
- Cooking oil spray
Instructions
Score the fat edges of the pork chops to prevent curling. If thicker than 0.4-0.6 inches, flatten with a meat mallet.
Prepare three separate shallow dishes: one with flour; one with beaten eggs; and one with Panko breadcrumbs combined with garlic powder, onion powder, salt, and pepper.
Coat each pork chop first in flour, shaking off excess. Dip in the beaten egg, allowing excess to drip off. Press firmly into the Panko mixture to ensure a complete coating.
Spray both sides of the breaded cutlets with cooking oil spray. Place them in the preheated cooking basket at 365°F.
Cook for 14-16 minutes, turning the cutlets over at the halfway point. If dry spots are visible on the Panko, apply additional oil spray.
Nutrition Facts
Amount per 1 servingChef's Tip
"Use Panko breadcrumbs for this recipe. Standard breadcrumbs are not a suitable substitute as Panko provides the characteristic large-flake, crispy texture."