Pork Katsu Cutlet with Curry Sauce and Rice
By chef Leonhard Wenzel
Crispy pork cutlet in katsu style, served with a mild curry sauce and rice. Japanese inspiration made at home.
- 20 min
- total
- Medium
- level
8 min prep · 12 min cook
What you will need
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Pork Neck 1 pcs -
Jasmine Rice 80 g -
Coconut Milk 100 g -
Green Curry Paste 0.5 tsp
-
Eggs 0.5 pcs -
Bread Roll 0.5 pcs -
Plain Flour 1 tbsp
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Steps to cook
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Prepare the ingredients. Get all the ingredients ready so everything is at hand - let's cook!
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Cook the rice. Cook the rice in twice the amount of salted water, covered, for about 12-15 minutes - bring to a boil, then reduce the heat to low and let it finish cooking until the water is absorbed.
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Prepare the breadcrumbs. Blend the roll finely to make homemade breadcrumbs.
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Prepare the meat. Pound the pork neck slices into thin cutlets and season both sides with salt and pepper.
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Coat the meat. Coat the meat first in flour, then in the beaten egg, and finally in the prepared breadcrumbs.
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Fry the cutlet. Heat a sufficient amount of oil in a pan over medium to high heat and fry the cutlets until golden and crisp on each side, about 3 minutes per side, then remove them onto a paper towel to drain the excess fat.
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Prepare the sauce. Briefly simmer the curry paste with the coconut milk in a small saucepan over low heat for about 2 minutes so the flavors combine.
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Slice the cutlet. Slice the finished cutlet.
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Serve. Serve with rice and curry sauce
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