2000s Recipes + Menus

Pork Katsu with Quick Carrot Pickles

  • Active time:20 min
  • Start to finish:20 min
April 2009
Tonkatsu—deep-fried breaded pork—is a European-inspired dish that evolved during the late 19th century in Japan. Here, the pork is pounded thin and simply panfried. Pickled carrots offer a cool bite.
  • 3 tablespoons distilled white vinegar
  • 1 tablespoon water
  • 1 teaspoon sugar
  • 2 large carrots
  • 2 scallions, very thinly sliced diagonally
  • 1 large egg
  • 1 cup cup panko (Japanese bread crumbs)
  • 2 (3 1/2- to 4-oz) boneless center-cut pork chops
  • 3 to 4 tablespoons vegetable oil
  • Whisk together vinegar, water, sugar, 1/2 tsp salt, and 1/4 tsp pepper in a large bowl. Using a vegetable peeler, shave as many ribbons as possible from carrots. Toss carrots and scallions with dressing.
  • Lightly beat egg in a shallow bowl. Combine panko, 1/4 tsp salt, and 1/8 tsp pepper on a large plate.
  • Pound pork chops to 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin. Season both sides with 1/8 tsp each of salt and pepper (total).
  • Coat with egg, letting excess drip off, then with panko, pressing to help adhere. Heat 3 Tbsp oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook chops (in batches if necessary), turning once, until golden and just cooked through, 4 to 5 minutes total, adding remaining Tbsp oil if necessary. Drain briefly on paper towels and serve with carrot pickles.
Cooks’ note: We’ve also got a Web-exclusive recipe using the leftover panko.
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