Japanese Breaded Pork Cutlets (Miso Katsu)
Easy Japanese breaded pork cutlets.
- 8 pork medallions (boneless chops, 1-2 inch thick)
- Salt (to season)
- 2 tablespoons plain white flour
- 2 Large eggs
- 4 teaspoons water
- 2 cups home made bread crumbs (Refer to recipe)
- Rice bran oil (for frying)
- 3 cups green cabbage (finely shredded)
- 2 cups uncooked rice
- Failsafe Foodie's Magic sauce (Refer to recipe)
||Beat the eggs with the cold water in a bowl large enough to dip the pork medallions. Set aside |
||Lay each piece of pork between two sheets of plastic wrap and use the flat side of a meat tenderiser to flatten it to about 8mm thick. Season both sides with salt and set aside. |
||Heat 1.5cm of oil in a large frying pan or wok until it reaches 190°C. |
||While the oil is heating lightly dust each piece of pork with the flour, then dip into the egg wash and then coat well with the bread crumbs. |
||Fry the chops two at a time for about three minutes, then turn over and fry for another 3 to 4 minutes, until they are golden brown. Drain on a wire rack and repeat with the remaining chops. The chops can be kept warm by placing them in a low (80°C) oven while the remaining chops are cooked. |
||While the chops are cooking, cook the rice. |
||To serve, slice the cutlets into 1 cm strips. Place the cabbage on the bottom of a large serving bowl and lay the cutlets on top and drizzle with Failsafe Foodie's Magic Sauce. Serve with the rice. |
Low Salicylates, Low Glutamates, High Amines
Leftovers taste great cold the next day.
The word "Katsu" refers to any deep-fried meat cutlet coated with flour, egg, and bread crumbs. I haven't tried making these variations yet, but the same method and ingredients can be used to make:
- Chicken katsu, which uses chicken fillets instead of pork.
- Menchi katsu, which is a minced meat patty, breaded and deep fried.
Refer here for the recipes for Bread Crumbs and Failsafe Foodie's Magic Sauce.