Pork Tonkatsu With Shiso
A Japanese-style breaded and fried pork cutlet served with a tangy tonkatsu sauce. Thinly sliced pork loin is layered with aromatic shiso leaves, coated in a crispy panko breadcrumb crust, and fried until golden brown.
Ingredients
- •½ cup ketchup
- •2 tablespoons Worcestershire sauce
- •1 pound boneless pork loin with 1/4"-thick fat cap
- •2 large eggs
- •3 cups panko
- •1 cup all-purpose flour
- •1 to taste Kosher salt
- •8 leaves fresh shiso leaves
- •4 tablespoons vegetable oil
Cooking Instructions
- 1.
Mix ketchup and Worcestershire sauce in a small bowl.
2 min
- 2.
Sauce can be made 1 week ahead. Cover and chill.
- 3.
Freeze pork loin until firm around edges, about 1 hour. Slice pork 1/8" thick (or as thinly as you can). Place slices between 2 pieces of plastic wrap and gently pound until as thin as possible without tearing meat.
60 min
- 4.
Place eggs, panko, and flour in separate shallow bowls. Divide pork into 4 portions (you should have at least 4 slices per portion but may have more depending on how thinly you slice the meat). Working with 1 portion, season pork slices lightly on both sides with salt and stack, placing 2 shiso leaves, if desired, between any 2 slices. Keeping stack intact, dredge in flour, shaking off excess. Dip in eggs, letting excess drip off, then coat in panko, shaking off excess. Set on a wire rack set inside a rimmed baking sheet and repeat with remaining shiso leaves and stacks of pork.
15 min
- 5.
Heat 2 tablespoons oil in a large skillet over medium-high. Cook 2 stacks of pork until golden brown and cooked through, about 3 minutes per side. Transfer back to wire rack. Wipe out skillet and repeat with remaining 2 tablespoons oil and 2 stacks of pork. Serve pork with tonkatsu sauce.
15 min
