Katsu-Style Fried Cutlets

By lorik

Ingredients

• For the cutlets:
• 8 8 ounce) 8 (4 ounce) boneless pork cutlets or chicken cutlets
• to salt and freshly ground pepper to taste
• 1 1 1 cup all-purpose flour
• 3 3 3 large eggs, beaten
• 1 1/2 1 1/2 1/2 cups panko bread crumbs
• Vegetable, peanut, or canola oil for pan frying
• Lemon wedges, for serving
• For the tonkatsu sauce:
• 1/4 1/4 1/4 cup ketchup
• 3 3 3 tablespoons Worcestershire sauce
• 1 1 1 tablespoon soy sauce
• 1 1 1 tablespoon mirin (rice wine; optional)
• 1 1 1 tablespoon sugar
• 1 1 1 teaspoon Dijon

Details

Servings 4
Adapted from food52.com

Preparation

Step 1

Place the pork or chicken cutlets, one at a time, into a heavy-duty zipper top bag and use a rolling pin or meat mallet to gently pound them into cutlets 1/4-inch thick. Season with salt and pepper.

Place the flour, eggs, and panko in three separate shallow bowls. Dredge each cutlet one at a time in the flour, the eggs, then the panko. Set on a wire rack as each is coated.

Heat 1/4-inch of oil in a large skillet over medium high heat. Place two or three cutlets into the pan, making sure there is space between each of them so they can brown well. Cook for about 3 minutes on each side, until the outer coating is nicely browned and the meat is cooked through. Transfer to a paper e oil and allowing it to become hot between batches. You can use 2 skillets if you want the cooking process to go more quickly.

Make the sauce: Add all ingredients to a small bowl and mix to combine.

Slice the katsu into thin strips and serve over rice with the cabbage or lettuce, lemon wedges, and Tonkatsu sauce. towel-lined plate as they finish. Slice the katsu into thin strips and serve over rice with the cabbage or lettuce, lemon wedges, and Tonkatsu sauce.