Pork Katsu/Empanada *CRISPY*

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat breadcrumbs add fiber while regular breadcrumbs are often less expensive.

pork loin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder is often cheaper but has more fat.

Clean the sinew and remove all the silver skin from the pork tenderloin.

Cut the pork tenderloin into medallions about 2 to 2.5 inches thick.

Place the medallions in a Ziploc bag or between two sheets of parchment paper and pound them down to about a quarter of an inch to an eighth of an inch thick.

Season the cutlets lightly with salt and pepper on both sides.

Prepare the breading station with three bowls: one with 2 cups of flour, one with 4 beaten eggs, and one with panko breadcrumbs.

In the flour bowl, add 1 tablespoon of salt, 1 teaspoon of pepper, and 2 teaspoons of granulated garlic.

Bread the cutlets by first coating them in flour, then dipping them in the egg mixture, and finally coating them in panko breadcrumbs.

Heat vegetable oil in a shallow pan to about 325-330 degrees Fahrenheit.

Fry the breaded cutlets for about 2-3 minutes per side until golden brown and delicious.

Remove the cutlets from the heat and immediately sprinkle with salt, pepper, and optional red crushed pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens