Pork Katsu with Green Cabbage Salad
Ingredients
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2 cups panko bread crumbs
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4 boneless pork cutlets
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2 teaspoons salt
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1 teaspoon black pepper
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½ cup all-purpose flour
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2 large eggs
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nonstick cooking spray
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Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.
June Oven
Place the panko on the June Pan
Spread the panko in an even layer on the June Pan.
2 cups panko bread crumbs
measuring cups
June Pan
Bake the panko
Transfer the June Pan to the middle shelf of the June Oven. Bake the panko 8 minutes, until it is light brown. June will notify you when the panko is ready. Set aside to cool slightly.
Season the pork chops
While the panko bakes, sprinkle the salt and pepper all over the pork chops. Set aside.
4 boneless pork cutlets
2 teaspoons salt
1 teaspoon black pepper
measuring spoons
tongs
Make the dry and wet coatings
Place the flour in a shallow medium bowl. In a separate shallow medium bowl, crack and whisk the eggs lightly. Pour the toasted panko in a third shallow medium bowl.
½ cup all-purpose flour
3 medium bowls
2 large eggs
whisk
Adjust the June Oven cook modes
Carefully remove the hot shelf from the June Oven. Slide a June Air Basket lined with foil in the bottom position. Preheat the June Oven to 350°F on the Air Fry cook mode using the button below.
June Air Basket
foil
Bread the pork
Working one at a time, place a pork chop in the bowl with the flour and roll it around until it is lightly but completely coated. Shake off any excess flour. Dip the pork chop in the bowl with the egg. Allow excess egg to drip back into the bowl. Dip the pork chop in the toasted panko, rolling it around until it is completely coated. Shake off any excess panko and place the pork chop the June Air Basket set over the June Pan to catch any crumbs. Repeat with the remaining pork chops until all are coated.
June Air Basket
Coat with cooking spray
Lightly coat the tops of the pork with nonstick cooking spray, then turn the pieces over and spray again. The oil will help brown the pork.
nonstick cooking spray
Insert the June Food Thermometer
Insert the June Food Thermometer in the thickest part of the largest pork chop.
June Food Thermometer
Air fry the katsu
Slide the June Air Basket into the middle shelf position with a foil-lined June Air Basket in the bottom shelf position. Plug the June Food Thermometer into the jack. Air fry the pork until it is cooked through and the breading is golden brown and crispy, about 10 minutes. June will notify you when the pork is ready.
Make the salad dressing
While the pork cooks, whisk the rice vinegar, miso, grated ginger and sesame seed oil together in a large bowl
2 tablespoons rice vinegar
1 tablespoon white miso
1 teaspoon grated ginger
¼ cup toasted sesame oil
large bowl
Prepare the salad
Add the green cabbage, sesame seeds and salt to the bowl. Toss until the cabbage is well coated.
3 cups sliced green cabbage
1 teaspoon salt
2 tablespoons toasted sesame seeds
Make the katsu sauce
In a small bowl, mix the ketchup, soy sauce, sugar, Worcestershire, Dijon and apple cider vinegar together until combined.
small bowl
spatula
¼ cup ketchup
2 tablespoons soy sauce
¾ teaspoon sugar
½ teaspoon apple cider vinegar
½ teaspoon Dijon mustard
½ teaspoon Worcestershire sauce
Serve
Remove the pork from the June Oven. Transfer the pork and salad to plates or a platter. Serve with fresh lemon wedges and katsu sauce on the side.
lemon wedges