Pixicook
HomeRecipesPorkPork Katsu with Shredded Cabbage and Scallions
recipe image

Pork Katsu with Shredded Cabbage and Scallions

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!

clock-icon25 minutes
author-image
Author
Pixicook editorial team

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!

Ingredients for Pork Katsu with Shredded Cabbage and Scallions

units in
USchevron
serves
2 peoplechevron

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

How to Make Pork Katsu with Shredded Cabbage and Scallions

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.

Comments (0)

Add your comment...

Explore More Recipes

Hearty New England Baked Beans

10 Best Baked Beans Recipes

Homestyle Hand-Pulled Noodle Delight

10 Best Vegan Pasta Recipes

Oven-Baked Crispy Bacon & Sunny-Side Up Eggs

10 Best High Protein Breakfast Recipes

Crispy Skin Chicken Thigh with Garlic-Caper Pan Sauce

10 Best Asian Chicken Recipes