Main Dishes

Japanese Pork Katsu

Learn how to fry like Joshua Weissman.

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Prep:
15 minutes
Cook:
10 minutes
Serves:
4
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Japanese Pork Katsu
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Ingredients

  • 4 boneless pork chops, about 1- 1 ½-inches thick
  • 3 large eggs
  • 2 cups (150g) panko breadcrumbs
  • 1 cup (150g) all-purpose flour
  • 1 Tbsp (12g) water
  • Kosher salt, to taste
  • 2 quarts (2L) canola oil

Directions

  1. Fill a heavy bottomed pot or Dutch oven just over halfway with canola oil and heat to 350°F (176°C). Have a sheet pan, lined with a wire rack, near the hot oil.
  2. Using a meat mallet or the back of a pan, pound the pork chops into cutlets that are about ½-inch thick and 4-5-inches wide.
  3. Create a breading station by adding the flour to one medium bowl, whisking the eggs and water until homogenous in a second bowl, and adding the panko to a third bowl. Have a sheet pan next to the breading station.
  4. Generously season both sides of the pork with salt. Coat the chops with flour, shaking off any excess, then dip in the egg mixture, making sure every part of the chop is fully coated. Then place into the panko and press firmly to adhere as many breadcrumbs as possible. Place on the sheet pan and repeat with the remaining cutlets.
  5. Fry the pork chops, two at a time to avoid overcrowding, for 3-4 minutes or until crispy and golden brown. Remove to the wire rack and season with salt. Repeat with the remaining cutlets.

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