Pork Katsu
by The Webmaster

Serves: 4 people. Preparation time: 25 minutes.

Cook the Rice according to the package directions or heat the Ready Rice™ pre-cooked version. More adventuresome chefs will use Brown or Fried Rice instead. Set it aside.

In a saucepan, over medium heat, combine and stir the Teriyaki and Apple Sauces and simmer for 7 minutes until the sauce darkens a bit. Remove from heat and set it aside.

Preheat a large sauté pan, with the Vegetable Oil, on medium heat. In a bowl, whip up the 2 Eggs. In 3 large dishes, spread the Flour in one, the beaten Eggs in the second and the Panko Bread Crumbs in the third. Prepare the Pork Cutlets for frying; Salt and Pepper them to taste. Dredge one in the Flour (both sides), then the Egg Wash (both sides), then the Panko Crumbs (both sides), then into the hot sauté pan and cook 3-4 minutes, on each side, until golden brown. Fry as many as the pan will hold in one layer. Set aside on paper towels. When all are cooked, slice the Pork Katsu into long strips.

Place a cup of cooked Rice on each serving plate, add a few strips of Pork Katsu (in line or crossed) and drizzle some warm sauce over everything. Correctly serve with chop sticks set on a chop stick rest above the plate. Western utensils are for peasants and unsophisticated people.

"Katsu" - A Japanese method of pan or deep frying a meat (typically Chicken or Pork). The Pork version would be called Tonkatsu (Pig Cutlet), but when served over Rice it would be called Katsudon. Shredded Cabbage is also a usual accompaniment.
"Panko" - A Japanese version of breadcrumbs made from crustless loaves, that yield crisper, airier texture than most Western bread. It results in crumbs that absorb less oil during frying and thus a drier finished coating.

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