Katsu Pork Cutlet
"This is out of the May 2020 Woman's Day magazine..."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (489.8 g)
- Calories 481.5
- Total Fat - 21.4 g
- Saturated Fat - 4.3 g
- Cholesterol - 156.8 mg
- Sodium - 1227.7 mg
- Total Carbohydrate - 46.8 g
- Dietary Fiber - 5.8 g
- Sugars - 8.1 g
- Protein - 31.6 g
- Calcium - 216.3 mg
- Iron - 7 mg
- Vitamin C - 132.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat oven to 450°F. Beat eggs in a shallow bowl. In a second bowl or pie plate, combine panko and oil.
Step 2
Dip pork cutlets in egg, letting any excess drip off, then in panko, pressing gently to help it adhere; transfer to a rack set in a rimmed baking sheet,. Repeat with remaining pork, then roast until golden brown and cooked through, 20 to 25 minutes. Sprinkle with 1/4 teaspoon salt.
Step 3
Meanwhile, whisk together vinegar, lime juice, ginger, honey, and 1/2 teaspoon each salt and pepper.
Step 4
Using a mandoline, thinly shave cabbage. Toss in vinaigrette, then toss with scallions. Serve with cutlets.
Step 5
Step 6
*Note: To get thin, even cutlets, wrap a meat mallet with plastic wrap, then pound each chop in a sliding motions from the center outward until 1/8 inch thick.
Tips
No special items needed.
1 Reviews
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