Pork Katsu with Quick Carrot Pickles

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This crispy pork katsu with quick carrot pickles is a modern take on a Japanese classic, offering a satisfying crunch and a burst of vibrant colour. By pounding the pork chops thin, you ensure the meat remains tender and juicy while achieving a perfectly golden panko crust in just minutes. It is a fantastic option for a midweek meal that feels a little more special than your average stir-fry.

As a high-protein dish, this recipe is as nourishing as it is delicious. The sharp, vinegar-based carrot and spring onion pickle provides a refreshing contrast to the rich, savoury pork, cutting through the fried coating beautifully. Serve it on its own for a light dinner, or pair it with steamed jasmine rice for a more substantial homemade feast.

Ingredients for Pork Katsu with Quick Carrot Pickles

45ml distilled white vinegar
1 cucharada de agua
1 cucharadita de azúcar
2 large carrots
2 spring onions, very thinly sliced diagonally
1 huevo grande
150g panko (Japanese bread crumbs)
2 (3 1/2-to 110g ) boneless centre-cut pork chops
3 to 60ml vegetable oil

How to make Pork Katsu with Quick Carrot Pickles

Whisk together vinegar, water, sugar, 1/2 teaspoons salt, and 1/4 teaspoons pepper in a large bowl. Using a vegetable peeler, shave as many ribbons as possible from carrots. Toss carrots and spring onions with dressing.

Lightly beat egg in a shallow bowl. Combine panko, 1/4 teaspoons salt, and 1/8 teaspoons 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 teaspoons each of salt and pepper (total).

Coat with egg, letting excess drip off, then with panko, pressing to help adhere. Heat 45ml 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 tablespoon oil if necessary. Drain briefly on paper towels and serve with carrot pickles.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.