Ingredients

Sauce

• 1 Tablespoon water

• 1 Tablespoon low-sodium soy sauce

• 1 Tablespoon mirin or sake

• 1 Tablespoon Worcestershire sauce

• 3 Tablespoons prepared ketchup

• 1 Teaspoon Dijon mustard

Pork

• 4 pork loin cutlets (5–6 ounces each)

Breading

• 3 large eggs

• 1 cup all-purpose flour

• 3 cups panko coarse bread crumbs

• Kosher salt and freshly ground pepper

Frying

• 1 1/2 cups corn, grapeseed, or peanut oil

Instructions

Make the Pork Katsu Sauce

In a mixing bowl, stir together the water, soy sauce, mirin, Worcestershire sauce, ketchup, and mustard. Set aside.

Prepare the Pork

Working with one piece of meat at a time, place the pork cutlets between 2 sheets of plastic wrap and pound with a meat pounder to 1/4 inch thick.

In a shallow bowl, lightly beat the eggs and thin with a few Tablespoons of water.

Place the flour and panko in 2 separate bowls. Season the flour with a pinch each of salt and pepper.

Shortly before frying, season the cutlets on both sides with salt. Dredge each cutlet first in the flour, then in the egg wash, and finally in the panko crumbs, coating evenly each time and pressing the panko gently with your fingertips so it adheres.

Tip: Use one hand for dry ingredients and one hand for wet ingredients to keep things tidy.

Pan-Fry the Pork

Heat a large, 2 1/2–3 inch–deep frying pan over medium heat. Add the oil and heat to 350°F.

Using tongs, carefully add the cutlets and fry, turning once, until golden brown on both sides and just opaque in the center, about 4–5 minutes total.

Transfer the cutlets to paper towels or a baker’s rack and let drain for at least 5 minutes. Just before serving, slice into 1/2–3/4 inch strips.

Serve

Serve the pork katsu with the dipping sauce and steamed rice.

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