How To Make Pork Katsu

my simple version of pork katsu.

cooking tips:
1. shake off excess panko before you fry to keep your oil clean
2. use an oil with a high smoke point - vegetable or peanut oil work well
3. keep your oil hot and don't overcrowd the pan when frying
4. let your finished cutlets rest at least 5 min before serving to ensure a crunchy texture

serving suggestions:

1. great with steamed rice and curry sauce
2. serve as a side to a bowl of ramen or soba
3. when you get hungry at midnight, stand in front of the fridge and eat a couple slices of leftover katsu and down it with your fave beer

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[cocowado3]

you made it look simple

thank you .