Katsu is ‘cutlet’ in Japanese–meat that is pounded thin, then cooked. It’s a satisfying comfort food similar to pork schnitzel.
This is a perfectly balanced plate.
1 cup uncooked white rice
2 cups water
1⁄4 cup milk, your choice
2 tbsp light mayonnaise
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
Toppings (optional): lemon wedge, sesame seeds
- 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.