Katsu Pork Chops by Foodland Recipe Kitchen

Preparation Time: 20 mins
Cooking Time: 20 mins
Serves: 4

Ingredients

• 4 pork shoulder chops
• ½ cup plain flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• 2 tbsp grated parmesan
• 4 - 6 sage leaves, finely
• chopped
• 1 cup rice bran oil for frying
• SAUCE
• Whisk all ingredients together and set aside ready to serve
• ¼ cup tomato sauce
• ¼ cup Worcestershire sauce
• 2 tsp soy sauce
• Pinch of sugar to taste

Equipment

• Large shallow dish
• Large zip lock bag
• Large frying pan
• Oven tray

Instructions

1. Place the flour in a large zip lock bag.
   Place beaten eggs to a large shallow
   dish. In another shallow dish, mix
   panko breadcrumbs, parmesan and
   sage. You are now ready to begin the
   crumbing process.
2. Put the pork chops in the bag of flour,
   zip up the bag and shake to coat all
   side of the chops.
3. Gently take the pork chops, one at
   a time and dip in the egg, then coat
   with breadcrumbs on both sides,
   patting on the crumb to ensure a good
   coverage. Refrigerate for 15 minutes.
4. Preheat oven to 180°C and heat oil in
   a large frying pan on stove top.
5. Add two pork chops to the oil and fry
   until golden brown, approximately
   5 minutes. Flip and cook for an
   additional 3 minutes.
6. Transfer the cooked pork chops to a
   tray, place in oven for 5-8 minutes to
   continue cooking while cooking the
   remaining chops.
7. Serve with prepared sauce and
   selected vegetables or salad.