bonappetit3.0
Cheese-Stuffed Pork Katsu
Everything you love about katsu (the crispy breading, the juicy meat) with a molten, cheesy center.
👥 2 Servings👤 Kiera Wright-Ruiz📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●baking sheet
- ●skillet
📝 Preparation Steps
1
Prepare a dredging station: Whisk ⅓ cup all-purpose flour, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¾ tsp. freshly ground white pepper in a shallow bowl. Whisk 2 large eggs in another shallow bowl. Place 1¼ cups panko in a third shallow bowl.
. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsplarge eggs2¼ cups panko1
2
Cut 4 oz. low-moisture mozzarella into eight 3x½" sticks.
. low-moisture mozzarella4 oz
3
Pound 8 oz. boneless pork loin, cut into 8 slices, or eight 1-oz. boneless pork loin slices between plastic wrap to ⅛" thick. Pat dry with paper towels and season on both sides with salt.
. boneless pork loin, cut crosswise into 8 slices, or 8 1-oz. boneless pork loin slices8 oz
4
Top a slice of pork with a stick of mozzarella; fold pork up and over short ends of cheese, then roll up into a tight bundle, like rolling a burrito (make sure no cheese is showing). Repeat with remaining pork and mozzarella.
5
Working one at a time, dredge katsu in flour, shaking off excess, then dip in egg, letting excess drip back into bowl. Dredge in panko, gently pressing to adhere. Transfer to a baking sheet or platter.
6
Pour vegetable oil into a large nonstick skillet to come ¼" up sides and heat over medium-high until shimmering. Working in 2 batches, fry katsu, turning often, until deep golden brown and cooked through, about ⏱️ 5 minutes per batch. Transfer to paper towels to drain.
Vegetable oil (for frying)
7
Serve katsu with tonkatsu sauce alongside for dipping or drizzling over.
Tonkatsu sauce (preferably Bull-Dog; for serving)
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