Wondering how to enjoy our delicious pasture raised tenderized pork cutlets? Pork Katsu is the answer! This Japanese dish is made from tender pork cutlets lightly coated in seasoned flour, egg, and panko breadcrumbs then fried up until golden and crispy. Serve over steamed rice with tonkatsu sauce drizzled over top. You'll want to add this one to your dinner rotation – it's a kid-friendly favorite!
- 1 lb. 1915 Farm Tenderized Pork Cutlets, cut in half if especially long
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 eggs
- Kosher salt, to taste
- Avocado oil for frying
For the Tonkatsu Sauce –
- 6 Tbsp ketchup
- 2 Tbsp Worcestershire sauce
- 2 Tbsp oyster sauce (it won't taste oyster-y or fishy at all)
- 2 tsp honey
- Pinch of kosher salt
- Steamed rice for serving
Remove pork cutlets from packaging and dry with paper towels. Season liberally with kosher salt on both sides. Prepare 3 shallow bowls, baking dishes, or small sheet pans – one for the eggs (whisked), one for the flour (seasoned with salt & pepper), and one for the panko breadcrumbs.
To dredge the pork cutlets – thoroughly coat in flour, making sure to press into all the nooks and crannies. Next, dip cutlet into the egg before placing in the panko breadcrumbs dish, turning and pressing crumbs into the cutlet to completely coat.
Once cutlets are breaded, let rest while preparing the oil (this helps everything really adhere too). In a medium to large dutch oven, or deep cast iron skillet, place 1.5 – 2 inches of avocado oil. Heat oil until it reaches 325° (checking with a meat probe thermometer or frying thermometer).
Prepare a sheet pan with a wire rack on top of it and preheat oven to 200° to keep warm until ready to serve. Slowly lower one breaded cutlet into the oil, making sure to lay it down away from you, gently releasing it. Fry 2-3 minutes per side, flipping halfway through. These cook quickly, but check the internal temp to be sure – you're looking for 145° internal. *Do not check temperature while cutlet is frying, as it releases juices and can splatter hot oil.
Sprinkle flakey salt over top right after placing on wire rack and keeping warm in the oven. Repeat process with the rest of the cutlets and keep warm until ready to serve.
For the Tonkatsu Sauce –
Combine all ingredients and whisk to combine.
To Serve –
Thinly slice pork katsu into strips, serve over freshly steamed rice, drizzled with tonkatsu sauce.
We hope you enjoyed this recipe! If you'd like to share your delicious dish on Instagram, don't forget to tag us @1915_Farm
P.S. If you love our pasture raised heritage breed pork – consider subscribing to the Grassroots Meat Club (ships free in TX, reduced in other states). Each box includes a variety of hand-selected grassfed and pasture raised meats, such as chicken breasts, chicken tenders, leg quarters, wings, thighs, drumsticks, whole chicken, ground beef, kabobs, stew meat, stir fry, cutlets, London broil (top round), beef roasts, beef osso buco, short ribs, various sausages, pork roasts, pork chops, bacon, ground pork, fajita meat, country style ribs, spare ribs, and bacon!
Tonkatsu Sauce recipe from Joshua Weissman