Pork Katsu is a crispy, juicy Japanese dish made with breaded pork cutlets. It’s full of flavor, especially when topped with sweet and savory katsu sauce. So delicious!
Pork katsu is one of those comfort foods that’s surprisingly easy to make at home. It comes together in about 40 minutes, making it perfect for a weeknight meal.
This recipe is simple, super satisfying, and always a crowd-pleaser. Panko breadcrumbs make it extra crispy, while the pork stays nice and juicy. Serve it with rice and some tangy katsu sauce, and you’ve got a meal everyone loves.
For more mouthwatering pork recipes from Gimme The Munchies, check out BBQ Pulled Pork Tacos, Pulled Pork Sliders, and Juicy Pork Tenderloin.
Why You’ll Love This Recipe
- Quick & Easy: Pork Katsu comes together fast, making it a great option for busy weeknights when you want something tasty without fuss.
- Simple Ingredients: You don’t need anything fancy — just basic, easy-to-find ingredients that keep prep simple.
- Gluten-Free Friendly: With a few easy swaps, this recipe can be made gluten-free so everyone can enjoy it.
- Versatile Sauce: The tangy katsu sauce pairs perfectly with pork, chicken, and more — great for mixing things up!
How to Make Perfect Pork Katsu
Make the Katsu Sauce – In a small bowl, mix together the garlic, ginger, Worcestershire sauce, ketchup, and soy sauce. Whisk until smooth, then set aside while you prep the pork.
Set Up the Breading Station – Beat the egg with salt and pepper in one bowl. In a second bowl, combine the panko breadcrumbs with all-purpose flour.
Bread the Pork Cutlets – Dip each pork cutlet into the egg mixture, coating it fully. Then place it into the panko bowl and press the crumbs on firmly to help them stick.
Heat the Skillet: Warm a cast-iron skillet over medium heat for two minutes. Add enough sunflower oil to create a shallow layer — about a finger deep — and let it heat for another two minutes, or until it’s ready for frying.
Fry the Pork: Carefully add the breaded cutlets to the hot oil. Cook on both sides until they’re golden brown and cooked through.
Serve and Garnish: Place the pork over cooked rice and drizzle with katsu sauce. Then, top with sesame seeds and chopped green onions. Enjoy!
Pro Tips
Gluten-Free: To make this recipe gluten-free, swap out the flour for cornstarch or a gluten-free flour blend. Use gluten-free panko breadcrumbs — brands like Ian’s or Kikkoman are good choices. Be sure to check labels, as standard panko isn’t gluten-free. You’ll also want to use gluten-free versions of soy sauce and Worcestershire sauce.
Extra Crispy: For a better breading that sticks well, start by lightly coating the pork in flour (or cornstarch) before dipping it into the egg, then finish with the panko crumbs.
Try It with Chicken: Want to switch it up? This recipe works just as well with chicken cutlets instead of pork for an easy chicken katsu variation.
Key Ingredients and Substitutions
- Pork Cutlets: For the best results, use either pork loin (rosu-katsu) for a richer flavor or pork tenderloin (hire-katsu) if you prefer something leaner. Slice into ½ to ¾-inch thick pieces and trim as needed before breading.
- Cooked Rice: Plan on serving about ¾ to 1 cup of rice per person. It’s the perfect base to soak up all that tasty katsu sauce.
- Panko Breadcrumbs: These light, flaky Japanese breadcrumbs are what give katsu its famous crunch. Unlike regular breadcrumbs, panko stays crisp and doesn’t get oily when fried.
- Flour: A little all-purpose flour mixed with the panko helps the breading stick and adds extra crunch. You can swap it with cornstarch or a gluten-free flour blend if needed.
Frequently Asked Questions
What does “katsu” mean in Japanese?
“Katsu” is short for “katsuretsu,” which comes from the English word “cutlet.” So, it essentially means “cutlet” in Japanese.
Is pork tonkatsu the same as katsu?
Not exactly! While “katsu” refers to any breaded and fried cutlet, “tonkatsu” specifically refers to pork katsu. The confusion often comes from the sauce — “tonkatsu sauce” is the same as “katsu sauce,” but it’s typically associated with pork. You’ll also find the sauce used with other cutlets, like chicken katsu.
How do I store leftover pork katsu?
Store leftovers in an airtight container in the fridge for up to seven days. The katsu sauce will stay good for up to two weeks. To reheat, use an oven or air fryer to keep that crispy coating intact.
Pork Katsu
Ingredients
- 4 Boneless Pork Loin Chops about a 1/2-3/4 inch thick
- ⅓ cup All-Purpose Flour
- 1 medium Egg
- ½ tsp Salt
- ¼ tsp Ground Pepper
- 1 cup Panko Breadcrumbs
- 2 cups Cooked Rice
- Sunflower Oil for frying
Katsu Sauce
- 1 tbsp Soy Sauce
- ½ cup Ketchup
- ½ tbsp Worcestershire Sauce
- ½ tsp Garlic Powder
- ½ tsp Ginger Powder
- Sesame Seeds and Sliced Green Onion for garnish
Instructions
- Combine all the katsu sauce ingredients in a small bowl and set aside.
- In one bowl, beat the egg with salt and pepper. In another, mix together the panko breadcrumbs and flour.
- Dip each pork cutlet into the egg mixture, ensuring it's fully coated. Then press it into the panko mixture, making sure the breadcrumbs stick evenly.
- Warm a cast-iron skillet over medium heat for two minutes. Add enough sunflower oil to cover the bottom with about a finger’s depth of oil, then heat it for another two minutes until ready to fry.
- Carefully fry each pork cutlet in the hot oil, cooking both sides until golden brown and crispy.
- Place the pork katsu on cooked rice, drizzle with katsu sauce, and garnish with sesame seeds and green onions. Enjoy!
Notes
- The standard serving size for cooked rice is ½ cup, but for this dish, I’d recommend counting ¾-1 cup per person.
- Store any leftovers in the fridge, covered, for up to seven days.
- The sauce can be refrigerated for up to two weeks.