Layered Pork Katsu Recipe | Kikkoman Corporation

Tender and juicy pork with a crunchy panko coating.

Cooking time

20 minutes

Calories

468kcal

Sodium

0.8g

Nutrition facts are for one serving.

pork loin

Ingredients(Servings: 2)

Directions

Take half of sliced pork and stack together to create a single cutlet. Season by lightly spreading Japanese yellow mustard on top and then sprinkling with salt and black pepper. Repeat the above process with the remaining half of pork.
Place breading ingredients into three separate shallow containers. Coat cutlet stack on both sides first in flour, then egg, then lastly in panko(Japanese bread crumbs). Repeat for the second cutlet.
Heat vegetable oil to 170 degrees Celsius and fry cutlets until breading is golden brown. If frying in a frying pan, fill pan with about 1cm (1/2 in) of oil and then flip over the cutlets to ensure both sides are evenly cooked. When cooked, remove cutlets and place on a rack or plate lined with a paper towel.
Thinly slice cabbage leaves.
Slice cutlets into smaller strips and serve with cabbage, tomatoes and grated daikon radish that has been topped with Kikkoman Ponzu or Soy Sauce.

Cooking Basics

Cabbage - julienned

Separate the leaves and remove the core. Cut the leaves in half lengthwise to make it easier to julienne, then stack, roll up, and slice very thinly from end to end.

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