This easy Pork Katsu Recipe is quick and simple (though you are cooking with hot oil, so the little ones mustn’t be running around your feet!)

I have decided that this Pork Katsu recipe is now one of my favourite family dinners. Westernised from the Japanese word - Tonkatsu, Japanese food which consists of a breaded, deep-fried pork cutlet.

It was such a success with my “fussy” daughter, “will eat anything” son and even the “plain food only please” husband – it is going to be a regular on our menu!

Pork Katsu Recipe

Ingredients
5 pork chops (boneless)
2 tablespoons plain flour
2 eggs
1 cups bread crumbs mixture (Breadcrumbs, 1teaspoon Paprika, 1 teaspoon chilli – if want it a little spicy)
Vegetable oil (for frying)

Directions
Beat the eggs  in a bowl large enough to dip the pork medallions.
Using a meat tenderiser – flatten the pork chops to about 1cm thick. Dust with flour
Heat oil in large frying pan until it reaches hot enough to cook a piece of bread and not soak up the oil.
While oil is heating, dip pork chops in the egg and then coat with the breadcrumbs mixture
Fry pork chops in the hot oil on both sides for about 2-3 minutes each.. (until golden and cooked through!)
While cooking the pork chops – you can keep the cooked ones warm in a very low oven temp (80-100 degrees)

Serve sliced on the side with rice and vegetables – drizzle with Wasabi Mayognaise (mix these two ingredients together at required ‘hotness’ – I like mine mild with a little zing in the mouth!)

Don’t forget the chopsticks!