Pork Katsu

Main
It’s deep-fried pork. What else needs to be said?
Author

Gage

Serves: 4
Prep time: 20 minutes
Cook time: 10 minutes

Main

It’s deep-fried pork. What else needs to be said?

Ingredients

  • 4 boneless pork loin chops
  • salt to taste
  • 1 pinch MSG
  • ½ cup all-purpose flour
  • 2 eggs plus a splash of water
  • 1½ cups panko breadcrumbs
  • 3–4 cups oil for frying

Instructions

  1. Cut the meat off the bone, and score the fat cap down, so the meat does not curl while cooking.
  2. With a sharp knife, score the meat lightly, on the exposed flesh, in a crosshatch pattern, no more than ¼″ deep.
  3. With a meat mallet, flatten the pork loin portions until they are ½″ thick; season with salt and a pinch of MSG.
  4. Place in the fridge for 30 minutes or overnight.
  5. Set up your breading station by placing the flour, beaten eggs and panko, in separate bowls.
  6. Toss the meat in the flour, coating completely, and shake off the excess
  7. Dip in the egg wash and let it drain slightly
  8. Press it into the panko and make sure everything is well covered.
  9. Repeat with all the chops.
  10. Fill up a large pot with 2½″ of vegetable oil and heat to 340°F.
  11. Fry the pork chops, one or two at a time for 4–6 minutes or until golden brown and crisp (>140°F internal).