Pork Katsu with Quick Carrot Pickles

Ingredients for Pork Katsu with Quick Carrot Pickles

• 45ml distilled white vinegar

• 1 tablespoon water

• 1 teaspoon sugar

• 2 large carrots

• 2 spring onions, very thinly sliced diagonally

• 1 large egg

• 150g panko (Japanese bread crumbs)

• 2 (3 1/2-to 110g ) boneless centre-cut pork chops

• 3 to 60ml vegetable oil

How to make Pork Katsu with Quick Carrot Pickles

Whisk together vinegar, water, sugar, 1/2 teaspoons salt, and 1/4 teaspoons pepper in a large bowl. Using a vegetable peeler, shave as many ribbons as possible from carrots. Toss carrots and spring onions with dressing.

Lightly beat egg in a shallow bowl. Combine panko, 1/4 teaspoons salt, and 1/8 teaspoons pepper on a large plate.

Pound pork chops to 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin. Season both sides with 1/8 teaspoons each of salt and pepper (total).

Coat with egg, letting excess drip off, then with panko, pressing to help adhere. Heat 45ml oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook chops (in batches if necessary), turning once, until golden and just cooked through, 4 to 5 minutes total, adding remaining tablespoon oil if necessary. Drain briefly on paper towels and serve with carrot pickles.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.