Katsu-Style Pork
Katsu is ‘cutlet’ in Japanese–meat that is pounded thin, then cooked. It’s a satisfying comfort food similar to pork schnitzel.
Ingredients
- 1 cup uncooked white rice
- 2 cups water
- 1⁄4 cup milk, your choice
- 2 tbsp light mayonnaise
- 3 tbsp Creamy Ranch Dip Mix, divided
- 2 tbsp all-purpose flour
- 1 cup panko breadcrumbs, or gluten-free breadcrumbs
- 1⁄4 cup vegetable oil
- 1 lb (450 g) thin cut boneless pork loin, 4 chops
- 4 cups shredded cabbage, red or green
Preparation
- In Multipurpose Steamer, add rice and water. Top with tray; microwave uncovered, on high 16–18 min or until tender.
- Meanwhile, in a bowl, whisk together milk, mayonnaise, and 1 tbsp dip mix. In another bowl, combine flour and remaining 2 tbsp dip mix. Place breadcrumbs in a third bowl.
- In fry pan, heat oil over medium-high heat.
- Dredge pork loins in flour, tapping off excess. Dip the pork in ranch mixture, followed by the breadcrumbs, pressing to help the crumbs stick.
- Place pork in pan, cook about 2–3 min per side, until cooked through and browned. Work in two batches to avoid overcrowding the pan. Slice into thin strips once cooked.
- Serve with 1⁄2 cup rice per serving (reserve remainder for use at a later date) and shredded cabbage.
Epicure Products Used
Nutritional Information
Per serving: Calories 520, Fat 20 g (Saturated 3 g, 0 0 g), Cholesterol 75 mg, Sodium 190 mg, Carbohydrate 51 g (Fiber 4 g, Sugars 4 g), Protein 34 g.
Perfectly Balance Your Plate
This is a perfectly balanced plate.