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KATSU PORK CUTLETS

Crispy, saucy, and unapologetically satisfying – this BBQ Katsu Pork Cutlet is what happens when your grill goes to Japan for the weekend. Juicy pork loin, breadcrumbed and cooked to golden perfection on the gas, then drenched in sticky katsu sauce that’ll make your local takeaway jealous. Forget the chopsticks—this one's strictly knives, forks, and face-first.

Course: Main Course
Cuisine: Japanese
Keyword: breadcrumb, curry sauce, katsu, pork
Author: jacksmeatshack
Ingredients
For the pork:
  • 4 boneless pork loin chops pounded to 1cm thick
  • Salt & pepper
  • 75 g plain flour
  • 2 eggs beaten
  • 100 g panko breadcrumbs
  • Oil spray or drizzle
For the curry sauce:
  • 1 tbsp curry powder
  • 1 tbsp flour
  • 1 tbsp butter
  • 250 ml chicken stock
  • 1 tsp soy sauce
  • 1 tsp honey
To serve:
  • Steamed rice
  • Shredded lettuce or slaw
Instructions
  1. Preheat the Grill to 200°c and set up for direct cooking with a flat plate insert or use a large flat cast iron pan.
  2. Prepare the pork by seasoning with plenty of salt and pepper.
  3. Prepare a dredging station with three plates – One with flour, one with beaten egg and one with panko.
  4. One by one, dredge the pork loin chops into the flour, then the egg, then the panko. Get on plenty of breadcrumb, covering the chop all over.

  5. Melt butter on the flat plate and then place the pork chops on top of the butter and grill for 3–4 mins per side until golden and cooked through. Turn frequently to prevent burning. Remove from the grill when the internal temperature reaches 72°c.

  6. Whilst the pork is cooking, in a separate pan or cast iron, melt the butter, stir in curry powder and flour. Cook for 1 min, then whisk in stock, soy, and honey. Simmer until thickened.
  7. To serve, slice the pork into strips and scatter over perfectly cooked rice. For the finale, pour over the curry sauce and serve with slaw.