These breaded pork cutlets are easy to make and a classic Japanese dinner. sliced and served with a sweet onion and egg topping
When we first moved to Japan I was worried I wouldn’t find anything I liked to eat. I mean they are so HEALTHY and eat so many veggies.. not really my thing.
The apartments and homes don’t even have OVENS! I mean whats a baker to do! (I bought a mini oven). ANYWAY our first night in Japan we got picked up at the airport – dropped off at our furnished apartment and that was it! we were on our own!
So we walked over to an internet cafe to email our parents (that we were safe) and ordered dinner – THIS is what he ordered and I FELL IN LOVE! I knew ‘d be okay in Japan after that.
Now this egg and onion topping might sound weird – I mean of COURSE the pork is going to be good – but really? can I just say it’s AMAZING! It’s slightly sweet, soaks into the rice and just is mouthwatering delicious! I seriously adore it and it’s still to this day one of my all time favorite meals!
My kids favorite way to eat these breaded pork cutlets is with Tonkatsu sauce, which I also make in the video, but this is by far my favorite! In fact it had been a few years since I’d made it for myself when I filmed this, and I haven’t stopped craving it sense, making it again tonight!
Sooooo what about you! do you have a favorite ethnic dish? Something you were a little afraid to try then loved? I’d love to hear about it! Also anything ethnic you want to learn how to make, lets hear it!
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To watch me make this Japanese pork cutlet play the video in the recipe card. You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.
Katsudon – Sweet egg topped breaded pork cutlet – recipe and video
Ingredients
Pork cutlet
- 4 boneless pork chops – not thin and not thick
- all-purpose flour
- 2 eggs slightly beaten
- Japanese panko bread crumbs
- cooking oil – vegtable is fine
Katsudon sauce
- 5 Tbsp mirin rice cooking wine
- 2 tsp oyster sauce
- 3 Tbsp soy sauce
- 1/2 tsp fish sauce
- 1 1/2 C broth chicken, beef or vegtable
- 1 tsp granulated sugar
- 1 batch sliced green onions 1 batch
- 4 eggs lightly beaten
Instructions
pork cutlet
- heat the oil to medium high/high
- using the flat side of a meat mallet pound the pork chops out until about double in size (and half the thickness) – I use a quart sized freezer bag for this to keep everythign cleaner
- dip both sides into the flour and shake the excess off
- dip into the egg mixture and cover both sides
- dip into the bread crumbs. I like to add more to the top and press in vs just dipping for better coverage
- place into the hot oil – it should bubble right away – watch for the color, (flipping half way through) you want it golden on both sides
- let drain on a paper towel
- slice and serve over rice
katsudon sauce
- Add the first 5 ingredients to a saucepan and bring to a boil
- add the green onions and egg and give it a stir, take off the heat when the egg is about half way set
- Pour over the cutlet and enjoy!
Sarah
I have question, how come your sauce is eggy colored and mine comes out brownish?🤣. I’ve made it 4 times, its delishious, but does not look appetizing. I’ve Used chicken stock, beef broth and veggie stock and I guess because of the soy sauce, its always brownish. Wondering if you do something different? Thank you for your time, Sarah
Ashlee Marie
the water side of the sauce is brownish but the egg portion should stay yellow if you don’t over stir it. that’s the real trick, don’t over stir