This delightful Japanese-inspired recipe combines crunchy, golden pork katsu with refreshing shredded cabbage and scallions. Finished with a squeeze of lemon for added zest, it's an exciting mix of flavors and textures that'll take your weeknight dinners to new heights!
25 minutes
This delightful Japanese-inspired recipe combines crunchy, golden pork katsu with refreshing shredded cabbage and scallions. Finished with a squeeze of lemon for added zest, it's an exciting mix of flavors and textures that'll take your weeknight dinners to new heights!
Pork cutlets
0 oz
Flour
0 oz
Egg, beaten
whole
Panko bread crumbs
0 oz
Avocado Oil, for frying
0 fl oz
Cabbage, thinly shredded
0 oz
Scallions, finely sliced
whole
Lemon, cut into wedges
whole
1. Prepare the Pork Cutlets
Place each pork cutlet in a large plastic bag and gently pound until they are about 1/2 inch thick. Season each side with salt.
2. Set Up the Breading Station
Arrange three shallow dishes - one with flour, one with beaten egg, and one with Panko bread crumbs.
3. Heat the Oil
In a large frying pan, heat your avocado oil over medium heat.
4. Bread the Pork Cutlets
Dip each pork cutlet into the flour, then into the egg, and finally into the Panko, pressing it gently to adhere.
5. Prepare the Vegetables
Finely shred your cabbage and slice your scallions. Place them into a bowl of ice water.
6. Fry the Pork Cutlets
Once the oil is hot, add the breaded pork cutlets and fry for 2-3 minutes on each side, or until golden brown and cooked through.
7. Rest and Season the Pork Katsu
After frying, place the pork katsu on a wire rack to rest and drain. Season with a bit more salt.
8. Prepare the Salad
While the pork is resting, drain your shredded cabbage and scallions and dry them well.
9. Serve
Slice your pork katsu into manageable pieces and serve on a plate with a heap of the shredded cabbage and scallions. Add a lemon wedge on the side.
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