Hire Katsu (Pork Fillet Cutlet) recipe - ingredients, nutrition and when to eat it
Hire katsu is a Japanese pork cutlet made by coating pork tenderloin in breadcrumbs and frying it until crisp.
Hire katsu is a Japanese pork cutlet made by coating pork tenderloin in breadcrumbs and frying it until crisp. It is milder and more tender than loin tonkatsu, making it a great choice for a satisfying lunch or dinner with rice and cabbage.
Japanese · 30 minutes to cook
Nutrition (per 571g serving): 936.6 kcal · protein 49.6g · carbohydrate 109.1g · fat 30.5g · sodium 1188.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: After coating the pork in breadcrumbs, let it rest for about 5 minutes so the coating is less likely to come off during frying.
Tips: If the tenderloin is too thick, the center may not cook through, so aim for about 1.5–2 cm.
Tips: Let it rest briefly after frying instead of cutting it right away; this helps retain the juices and makes slicing easier.
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Ingredients (1 serving)
- Pork tenderloin — 140 g
- Flour — 2 Tbsp
- Egg — 1 pc
- Breadcrumbs — 0.5 cup
- Cooking oil — 2 Tbsp
- Cabbage — 2 handful
- Rice (white rice) — 1 bowl
- Tonkatsu sauce — 1.5 Tbsp
- Salt — 0.5 tsp
- Ground black pepper — 0.2 tsp