Pork Katsu With Pickled Cucumbers and Shiso Recipe

Name: Pork Katsu With Pickled Cucumbers and Shiso
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound small Kirby cucumbers, sliced into 1/4-inch-thick rounds; 1 teaspoon coarse kosher salt, more for seasoning; 1 1/4 teaspoons sugar; 8 thin slices boneless pork medallions or center-cut pork chops (about 1 1/2 pounds); 2 eggs, lightly beaten; 2 tablespoons Worcestershire sauce; 1 tablespoon tomato paste; 2 cups panko crumbs; 1/2 cup flour; Black pepper; Peanut or vegetable oil, for frying; 2 tablespoons sliced scallions; 2 teaspoons rice wine vinegar; 1 tablespoon minced shiso or basil; 1 teaspoon soy sauce; 1 teaspoon toasted Asian sesame oil

Servings: persons

1/2 pound small Kirby cucumbers, sliced into 1/4-inch-thick rounds
1 teaspoon coarse kosher salt, more for seasoning
1 1/4 teaspoons sugar
8 thin slices boneless pork medallions or center-cut pork chops (about 1 1/2 pounds)
2 eggs, lightly beaten
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
2 cups panko crumbs
1/2 cup flour
Black pepper
Peanut or vegetable oil, for frying
2 tablespoons sliced scallions
2 teaspoons rice wine vinegar
1 tablespoon minced shiso or basil
1 teaspoon soy sauce
1 teaspoon toasted Asian sesame oil

1
Place the cucumbers in a colander set over a bowl.
2
Toss them with 1 teaspoon salt and 3/4 teaspoon sugar.
3
Place each piece of pork between sheets of waxed paper.
4
Pound meat to 1/8-inch thickness.
5
Place eggs in a large shallow bowl; whisk in the Worcestershire and tomato paste.
6
Place the panko and flour in two separate shallow bowls.
7
Season cutlets with salt and pepper.
8
Dip each cutlet in the flour (tap off excess), the egg mixture (ditto), then dredge in panko crumbs.
9
Heat a large pan, pour in 1/8 inch of oil and heat for 30 seconds.
10
Working in batches, put cutlets in the pan.
11
Immediately shake and tilt it so the oil rolls over the pork in waves (this will give it a lighter, crisper crust).
12
Shake the pan occasionally, until cutlets are golden on the bottom, about 3 minutes.
13
Flip them and shake again.
14
Cook 2 to 3 minutes longer.
15
Transfer pork to a paper-towel-lined platter to drain.
16
Pat the cucumbers dry with paper towels.
17
Toss with scallions, vinegar, shiso, soy sauce, sesame oil and 1/2 teaspoon sugar.
18
Serve cutlets with pickled cucumbers on the side.

822

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 pound small Kirby cucumbers, sliced into 1/4-inch-thick rounds, 1 teaspoon coarse kosher salt, more for seasoning, 1 1/4 teaspoons sugar, 8 thin slices boneless pork medallions or center-cut pork chops (about 1 1/2 pounds), and more.

Yes, Pork Katsu With Pickled Cucumbers and Shiso falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Katsu With Pickled Cucumbers and Shiso

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions