A delightful twist on the classic Japanese Pork Katsu, featuring a tangy homemade sauce and a crispy coating.
Combine the soy sauce, mirin, sake, Worcestershire sauce, ketchup, and mustard in a small bowl. Stir well to create the dipping sauce.
For a smoother sauce, whisk the ingredients together thoroughly.
Place the pork cutlets between two sheets of plastic wrap and pound them to about 1/4 inch thickness.
Pounding the pork ensures even cooking and tenderness.
Season the pork cutlets with salt and pepper on both sides.
Seasoning the meat enhances its natural flavors.
Set up a breading station with flour on one plate, beaten egg in a shallow bowl, and panko breadcrumbs on another plate.
Keep one hand dry and the other wet to avoid clumping during breading.
Coat each pork cutlet in flour, then dip in egg, and finally coat with panko breadcrumbs, pressing gently to adhere.
Ensure an even coating for maximum crispiness.
Heat oil in a nonstick skillet over medium-high heat. Fry the breaded pork cutlets for about 5 minutes on each side until golden brown and cooked through.
Use a thermometer to ensure the oil is at the right temperature for frying.
Transfer the cooked cutlets to paper towels to drain excess oil.
Draining on paper towels keeps the cutlets crispy.
Slice the cutlets into strips and serve with the dipping sauce, steamed rice, and corn.
Arrange the dish attractively for a pleasing presentation.
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