5 Reviews

Very good! Seasoning the flour as well as the meat is key to get a flavorful pork katsu. My cutlets were very thin, maybe an 1/8 in thick, and that helped to cut the frying time. Made for Culinary Quest 2016.

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Mami J July 15, 2016

Loved it!!! We used a pork tenderloin that we sliced lengthwise and pounded as instructed. The instructions were spot on and the katsu turned out tender, beautiful and crispy! This is a company-worth dish that is very easy and quick to put together. Thanks for posting! Made for Culinary Quest 2015 by a Toasted Tourist.

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Jostlori August 05, 2015

Such a simple and delicious recipe. I used some homemade panko and followed the rest of the directions. The sauce was great and we thought that it would also be good as a dip for fries. lol. Thanks for sharing, Kathy. Made for Culinary Quest 2.

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lazyme July 31, 2015

i did this with a boneless chicken breast, but have also done it with the tenderized pork cutlets , that is really easy no pounding lol worked well tastes fantastic 1 tablespoon of worcershire sace was i little much for me start slow you can add but not take away zaar tour 6

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Dienia B. May 29, 2010

This was easy as advertised, though a bit messy in the breading process. Please read the directions thoroughly before starting, as my first attempt was delicious but not photogenic because I didn't follow directions well. We loved the finished product and it was gone in minutes. Made for Zaar World Tour.

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Lavender Lynn May 23, 2010
Japanese Pork Katsu