Pork Katsu with Quick Carrot Pickles

Pork Katsu with Quick Carrot Pickles
Photo by Romulo Yanes


  • 1 tablespoon water
  • 2 large carrots
  • 1 large egg
  • 2 scallions
  • 2 (3 1/2-to 4-ounces) boneless center-cut pork chops
  • 4 tablespoons vegetable oil
  • 3 tablespoons distilled white vinegar
  • + 2 more ingredients
    • 1 cup panko (Japanese bread crumbs)
    • 1 teaspoon sugar

Whisk together vinegar, water, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Using a vegetable peeler, shave as many ribbons as possible from carrots. Toss carrots and scallions with dressing. Lightly beat egg in a shallow bowl. Combine panko, 1/4 teaspoon salt, and 1/8 teasp...

View full recipe at Epicurious


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