Dip the pork into the first beaten egg, then coat them with panko crumbs.Season the pork chops with salt and pepper, and dust them with the flour.Use a meat mallet to pound the pork to about ¼” thick.Alternatively, if you have a deep fryer and feel comfortable using it, go ahead a use that for the pork katsu. Begin heating up some oil in a deep pan on the stove.¼ cup peas (alternatively, you can top it with scallions/green onions, thinly sliced nori, sesame seeds, whole snowpeas, and any combination of any of these).½ cup dashi stock (you can use chicken or vegetable stock if you can’t get a hold of some dashi or dashi powder).

2 boneless pork chops (and a meat mallet).

Feel free to make it ahead of time and heat it up before plating, but I’ll let you know when to start cooking the rice if you want to make everything all at once) So, in honor if Yuri Katsuki’s birthday, make some tasty katsudon!įollowing this recipe if you can. Funnily enough, katsu and the word for victory are pronounced the same in Japanese (カツ and 勝つ, respectively), so athletes will often eat some katsudon before or after they compete.

You might not want to be a pork cutlet, but with this recipe you can totally eat a pork cutlet! And, really, what could be more desirable than a steaming bowl of rice, breaded pork cutlet, onions, and egg.

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