Pork Katsu with Quick Carrot Pickles
A Japanese-inspired dish featuring crispy panko-breaded pork cutlets served alongside tangy quick-pickled carrot ribbons and scallions. This satisfying meal combines crunchy textures with bright, fresh flavors.
Ingredients
- •3 tablespoons distilled white vinegar
- •1 tablespoon water
- •1 teaspoon sugar
- •2 whole large carrots
- •2 whole scallions
- •1 whole large egg
- •1 cup panko
- •2 whole boneless center-cut pork chops
- •4 tablespoons vegetable oil
Cooking Instructions
- 1.
Whisk together vinegar, water, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Using a vegetable peeler, shave as many ribbons as possible from carrots. Toss carrots and scallions with dressing.
5 min
- 2.
Lightly beat egg in a shallow bowl. Combine panko, 1/4 teaspoon salt, and 1/8 teaspoon pepper on a large plate.
2 min
- 3.
Pound pork chops to 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin. Season both sides with 1/8 teaspoon each of salt and pepper (total).
5 min
- 4.
Coat with egg, letting excess drip off, then with panko, pressing to help adhere. Heat 3 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook chops (in batches if necessary), turning once, until golden and just cooked through, 4 to 5 minutes total, adding remaining tablespoon oil if necessary. Drain briefly on paper towels and serve with carrot pickles.
10 min
