This classic pork katsu is so quick and easy. 7 ingredients and just 25 minutes to make? What are you waiting for? No need for Japanese take-out. This recipe will do the trick.
In a plastic bag, pound your pork to a thin filet, one at a time, with the flat end of a meat tenderizer. If you're using thin sliced, you may not have to do this step as it's already thin enough. Make sure to have padding underneath your plastic bag so you don't break your countertops!
In a shallow dish, add in flour, salt, and pepper. Mix around.
In another shallow dish, beat 2 eggs.
In yet another shallow dish, put your panko in.
Assemble the shallow dishes in the following order: flour, eggs, panko.
In a skillet, turn the heat on medium high and add a thin layer of vegetable oil to the pan, just enough to coat the bottom of the pan.
Take one of your pork pieces, dredge it in flour on both sides, then egg, then cover it in panko and shake off any excess.
Test the oil to see if it's hot by flicking some water in it. If it sizzles, you're good.
With tongs, put your breaded pork in and cook on each side for about 3-4 minutes or until it's brown (don't burn it).
It shouldn't take long for the pork to cook all the way through since they've been pounded out so thin.
Before you start on another filet, I would clear out the skillet of straggling panko crumbs. Just take a spatula and scrape them out. They'll burn if you keep them in there for your other filets and your house will smell like disaster :)
Repeat until all your pork pieces are cooked, slice into length-long pieces and serve with white rice. Don't forget to top with katsu sauce!
Notes
To store. If you must store this delicious entree, allow it to cool to room temperature before sealing it in an airtight container, such as a zip lock bag or tupperware. You can keep it in the refrigerator for up to 3 days.
To reheat. When reheating, lay the pieces on a baking sheet and bake for 6-7 minutes at 375F. You can also use the microwave, but this will take away the crunch.
To freeze. Allow the finished product to cool to room temperature, seal it in an airtight container, and store it in the freezer for up to 3 months. Allow the pork katsu to thaw in the refrigerator overnight before reheating.