Pork Katsu with Crunchy Sesame Cabbage
Katsu, also known as tonkatsu, is a Japanese pork cutlet drizzled with a sweet barbecue-style sauce and served with a side of cabbage. It’s perfect on its own, but this dish can also be turned into a katsu sandwich—just layer the cutlet, cabbage and katsu sauce in between white bread swiped with mayo.
prep time
20 mincook time
20 minIngredients
¼ cup rice vinegar
1 Tbsp. toasted sesame oil
2 tsp. honey
2 tsp. vegetable oil, plus more for frying
kosher salt
4 cups shredded napa or green cabbage
4 scallions, thinly sliced
4 Niman Ranch boneless pork chops (6 to 7 oz. each, 24 to 28 oz. total)
½ cup all-purpose flour
2 eggs, beaten
1¼ cups panko breadcrumbs
katsu sauce, for serving
toasted sesame seeds, optional
Cooking Instructions
- In a large bowl, whisk vinegar, sesame oil, honey and 2 tsp. vegetable oil until combined. Add cabbage and scallions to the bowl and toss until coated. Season with salt. Set aside while preparing the rest of the dish.
- Arrange an oven rack to the middle position and heat to 200 degrees. Prepare a baking sheet fitted with a wire rack.* Pat pork chops dry with paper towels. Place one pork chop on a cutting board in between two large pieces of plastic wrap. Pound with a mallet or metal pan to ½-inch thickness. Repeat with remaining chops.
- Prepare three shallow dishes or large plates for dredging the chops. In the first, add flour and season with salt and pepper. In the second, add the eggs. In the third, add panko and season with salt and pepper.
- One at a time, dredge the chops in the flour, tapping off the excess. Next, dip in the egg, allowing excess to drip back into the dish. Finally, coat with the panko. Place on a plate and repeat with remaining chops.
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