Pork Katsu
A quickly cooked pork panko crusted tenderloin gets topped with a sweet, tangy, and flavorful sauce. You can make this Japanese dish with chicken breast as well.
Servings 2
Calories 470kcal
Ingredients
Pork
- 1 pound pork tenderloin sliced on the bias, 1/2 inch thick, or boneless pork chops, pounded to 1/2 inch thickness
- 1/2 teaspoon salt
- 1 egg whisked
- 1 cup pork panko
- 1 tablespoon avocado oil
Tonkatsu Sauce
- 3 tablespoons ketchup keto-friendly, such as Primal Kitchen
- 1 1/2 tablespoons Worcestershire sauce make sure it’s gluten-free
- 1 teaspoon monk fruit granulated, or a couple drops liquid sweetener, to taste
To Serve
- 1 cup cabbage shredded
- toasted sesame seeds
- 1 green onion sliced
Instructions
- Whisk together the sauce ingredients and set aside.
- Place the whisked egg onto one plate and the pork panko onto a second.
- Season the pork chops generously with salt and then dip the pork into the egg. Turn to coat well then place onto the pork panko plate, pressing and turning to coat entirely in pork panko.
- Heat a large pan over medium heat. Add a tablespoon of avocado oil and when hot, add the panko covered pork. Cook over medium heat until the panko is well browned, about 5 minutes. Flip and cook the second side for another 5-10 minutes, of until well browned and cooked through. Let rest 5 minutes then slice. Serve atop sliced cabbage and garnish with sesame seeds and green onions.
Nutrition
Calories: 470kcal | Carbohydrates: 7g | Protein: 59g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 243mg | Sodium: 1120mg | Potassium: 1083mg | Fiber: 1g | Sugar: 3g | Vitamin A: 213IU | Vitamin C: 16mg | Calcium: 54mg | Iron: 4mg