Katsu Don
Crispy panfried pork cutlets over steamed rice with a savory-sweet egg sauce. Ready in under 30 minutes — no special equipment needed.
- Total time
- 25 min
- Servings
- 2
- Calories
- 742
- Protein
- 42g
Ingredients
- 2 cutlets, about 4 oz each pork cutlets, thin-cut (pork loin or tenderloin)
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- ½ cup soy sauce
- 2 cups short-grain white rice, cooked
Instructions
- 1
Place the pork cutlet on a cutting board and lay a piece of plastic wrap over it. Using the flat side of a meat mallet (or the bottom of a heavy skillet), strike downward and outward repeatedly until the pork is flattened to about 1/4 inch thick — roughly half its original thickness.
- 2
Repeat with the second pork cutlet, using a fresh piece of plastic wrap.
- 3
Pour the flour into a shallow bowl or plate.
- 4
Crack the 2 eggs into a second shallow bowl and beat them with a fork for about 20 seconds until the yolks and whites are mixed together.
- 5
Pour the panko into a third shallow bowl or plate.
- 6
In a small saucepan, pour in the soy sauce and measure it: you should have about half a cup. Set it aside — you'll use it at the end.
- 7
Set a 10-inch skillet over medium-high heat and pour in enough neutral oil to coat the bottom — about 3 tablespoons. Wait about 90 seconds until the oil shimmers and slides quickly when you tilt the pan.
- 8
Take one pork cutlet and press both sides into the flour, coating evenly and shaking off excess. Transfer it to the bowl with the beaten egg and press gently to coat both sides.
- 9
Lift the cutlet out and press both sides into the panko, covering completely and pressing gently so breadcrumbs stick.
- 10
Lay the breaded cutlet into the hot oil and listen: you should hear a loud, steady sizzle. Let it cook undisturbed for 4 minutes until the underside turns golden brown like honey with darker edges.
- 11
Using tongs or a spatula, flip the cutlet carefully and cook the second side for another 3 minutes until it is also golden brown.
- 12
Transfer the cooked cutlet to a clean plate.
- 13
Repeat steps 8 through 12 with the second pork cutlet: coat in flour, dip in egg, press into panko, then fry for 4 minutes on the first side and 3 minutes on the second side.
- 14
Divide the cooked rice between two bowls, spooning it into the center of each and pressing gently to form a small mound.
- 15
Slice each crispy cutlet crosswise into 3 or 4 strips about 1 inch wide, cutting straight down and all the way through the meat and breadcrumbs.
- 16
Arrange the sliced cutlet strips on top of the rice in each bowl, fanning them slightly so they overlap and cover most of the rice surface.
- 17
Pour the reserved soy sauce evenly over the cutlet and rice in each bowl — about 1/4 cup per bowl. Serve immediately while the cutlet is still hot and crispy.
Tools you’ll need
- meat mallet or heavy skillet
- plastic wrap
- three shallow bowls or plates
- 10-inch skillet
- small saucepan
- tongs or metal spatula
- cutting board
- kitchen knife
- fork
- two serving bowls
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