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Katsu pork cutlets

Katsu pork cutlets

Prep
5 mins
Cook
10 mins
Serves
4

Katsu pork cutlets mit with rice

Ingredients

For the pork

  • 4 boneless pork loin chops pounded to 1cm thick
  • salt & pepper
  • 1/2 cup plain flour
  • 2 eggs beaten
  • 1 cup panko breadcrumbs
  • oil spray or drizzle
  • 1 tbsp flour
  • 1 tbsp butter
  • 250 ml chicken stock
  • 1 tsp soy sauce
  • 1 tsp honey
  • shredded lettuce or slaw

For the curry sauce

  • 1 tbsp curry powder

To serve

  • steamed rice

Directions

List Steps
Step 1 of 7
1
Preheat the Grill to 200°c and set up for direct cooking with a flat plate insert or use a large flat cast iron pan.
2
Prepare the pork by seasoning with plenty of salt and pepper.
3
Prepare a dredging stations with three plates ne with flour, one with beaten egg and one with panko.
4
One by one, dredge the pork loin chops into the flour, then the egg, then the panko.
5
Place the pork chops over the flat plate and grill for 3–4 mins per side until golden and cooked through.
6
Whilst the pork is cooking, in a small BBQ-safe pan, melt the butter, stir in curry powder and flour. Cook for 1 min, then whisk in stock, soy, and honey. Simmer until thickened.
7
To serve slice the pork and scatter over cooked rice, pour over the curry sauce and serve tie slaw.
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