Pork katsu with Japanese-style slaw

This easy pork katsu is crumbed in a tasty panko coating. Serve it with a Japanese-style slaw for a filling lunch or dinner.





  • 4 Coles Australian Pork Sirloin Steaks, trimmed
  • 1/3 cup (50g) plain flour
  • 1 Coles Australian Free Range Egg, lightly whisked
  • 1 cup (75g) Coles Asia Panko Crumbs
  • 1 tbs Kewpie Mayonnaise
  • 1 tbs lemon juice
  • 1 tsp sesame oil
  • 3 cups (240g) red cabbage, shredded
  • 1 carrot, peeled, cut into matchsticks
  • 2 spring onions, cut into matchsticks
  • 1/4 cup (60ml) vegetable oil



Place the pork between 2 pieces of plastic wrap. Use a rolling pin to gently pound until about 7mm thick. Place flour, egg and panko crumbs in 3 separate shallow bowls. Dip each piece of pork in flour to coat, shaking off excess. Dip in egg, then in crumbs and turn to coat, pressing to cover. Place on a plate. Cover and place in the fridge for 10 mins to chill.


Meanwhile, whisk the mayonnaise, lemon juice and sesame oil in a small jug. Combine the cabbage, carrot and spring onion in a medium bowl.


Heat vegetable oil in a large frying pan over medium heat. Add half the pork and cook for 3 mins each side or until golden brown. Transfer the pork to a plate lined with paper towel and cover with foil to keep warm. Repeat with the remaining pork.


Arrange pork, slaw and mayonnaise mixture on a serving platter.

Serve with tonkatsu sauce or barbecue sauce, steamed sushi rice and pickled ginger 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.