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Preheat the oven to 200 degrees. Add enough vegetable oil to coat the bottom ½ inch of either an iron skillet or a stainless steel pan and heat to 350 degrees. Your pan should be large enough not to overcrowd the pork. Add the pork to the pan and cook for 1 to 2 minutes, just until the crust sets.
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How to Make Pork Katsu. Place the pork cutlets on a cutting board, put plastic wrap over them, and use a meat mallet, rolling pin, or the bottom of a saucepan to pound them to a 1/2 inch thickness. In a shallow dish, beat the eggs and miso until the miso is dissolved. Combine the panko and shichimi togarashi in a separate shallow dish.
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Prepare the meat by making slits on the connective tissue and fat, pounding the meat, and seasoning with salt and pepper. Dredge the pork in the flour, egg, and toasted panko. Bake in the oven until the pork is cooked through. Cut into 1-inch (2.5 cm) thick pieces and serve.
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Make the breaded pork: Beat the egg, salt, and pepper in a small bowl, then mix panko and all-purpose flour in another bowl. Next, coat each piece of pork with the egg mixture and place it over the panko. Coat to toss, pressing breading onto the pork meat. Heat an iron-cast skillet for two minutes over medium heat.
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Remove to paper towel lined plate or cooling rack. Repeat with remaining cutlets. While cooking, or prior to starting, whisk together the Katsu sauce ingredients & reserve in refrigerator. Cut the pork katsu cutlets into slices about a ½ inch thick to serve. Sauce can be drizzled on or used as dip.
Katsu (Pork)
Preferrably, keep the fried pork katsu whole for reheating. This will prevent extra moisture lost. To reheat refrigerated tonkatsu using an air fryer, place the pork cutlet into the air fryer basket and air fry at 350°F for about 5 minutes or until heated through and crispy. For frozen ones, reheat for about 7 to 8 minutes.
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Preheat oven to 180˚F, which will be to keep cooked katsu warm as you work in batches. Working in batches if necessary, place the breaded pork cutlets into the air fryer basket without overlapping. Set the temperature to 360˚F and cook for 5 minutes. Turn cutlets over and cook for an additional 5 minutes. Remove from air fryer basket and keep.
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Once hot enough, place the cutlets in the oil and fry for about 2 minutes per side, until golden and crispy. Place on paper towels once finished shallow-frying. Let sit for about 5 minutes to finish cooking and allow juices to seal in. 6. For serving, slice into strips and serve atop on a bed of steamed rice.
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To fry pork katsu from frozen, you should follow these steps: 1. Preheat your oven to 375 degrees Fahrenheit. 2. Place the frozen katsu on a wire rack on a baking sheet. 3. Bake the katsu for about 15-20 minutes, or until the internal temperature of the pork reaches 145 degrees Fahrenheit. 4. Remove the katsu from the oven and let it rest for a.
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Prepare a "coating station" with 3 wide containers. Add flour to one and panko breadcrumbs to another. Crack an egg into the last one and add a small amount of whole milk and cooking oil. Whisk together until smooth. Place the pork in the flour and coat both sides.
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Prepare the pork one piece at a time. Take a piece of pork, dip it in the flour mixture, coat both sides, and then do the same with the eggs and the panko. Shake off any excess panko. Fry the pork. Add the pork to the prepped pan, cooking it for about 3-4 minutes on either side until it is golden brown.
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Dip pork in the egg/flour batter, making sure both sides are well coated. Dip battered pork in the (cooled down) toasted panko, firmly pressing panko into the sides. Preheat air fryer to 360 degrees F. Place in basket, spray with oil spray, and air fry at 360 degrees for 15-20 minutes, depending on how thick your pork cutlet is.
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For a second time, dredge the meat in flour and remove excess flour. Next, dip in the whisked egg. Let excess drip off. Lastly, coat with panko crumbs. Coat generously with the panko crumbs. Preheat the air fryer to 325ºF and cook for 7 minutes. Next, increase the heat to 375ºF and flip and cook for 4 minutes.
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To season pork katsu before air frying, start by trimming any excess fat from the pork and cutting it into 1-inch-thick slices. Then, in a large bowl, combine flour, salt and pepper, and garlic powder. Dredge the pork slices in the flour mixture, making sure to coat both sides. Next, whisk together eggs and water in a small bowl.
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Heat up the oil in cast iron pan to 335°F. Coat the pork cutlet first in the flour, then transfer to the eggs and then the panko bread crumbs. Place in the hot oil to cook for about 2 to 3 minutes per side. Transfer to a cooling rack. Repeat with the remaining pieces of pork.
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Turn on the heat and bring the oil back to 340ºF (170ºC). While the first cutlet is resting on the wire rack, deep-fry the second piece of pork for 1 minute without flipping. Remember not to touch it for 30 seconds. Flip and cook the other side for 1 minute. Take out the pork and remove the excess oil as before.
