This easy pork katsu is crumbed in a tasty panko coating. Serve it with a Japanese-style slaw for a filling lunch or dinner.
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes
Ingredients
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.
Step 2
Meanwhile, whisk the mayonnaise, lemon juice and sesame oil in a small jug. Combine the cabbage, carrot and spring onion in a medium bowl.
Step 3
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.
Step 4
Arrange pork, slaw and mayonnaise mixture on a serving platter.
Serve with tonkatsu sauce or barbecue sauce, steamed sushi rice and pickled ginger
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
Description
This easy pork katsu is crumbed in a tasty panko coating. Serve it with a Japanese-style slaw for a filling lunch or dinner.
Method
Step 1
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.
Step 2
Meanwhile, whisk the mayonnaise, lemon juice and sesame oil in a small jug. Combine the cabbage, carrot and spring onion in a medium bowl.
Step 3
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.
Step 4
Arrange pork, slaw and mayonnaise mixture on a serving platter.
Serve with tonkatsu sauce or barbecue sauce, steamed sushi rice and pickled ginger
