The Royal Katsu
- Prep time
25 - Cooking time
15 - 4
Maple-Glazed Katsu Pork:
- 4 boneless pork chops (flattened to 1 cm)
- ½ cup plain flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- Salt and pepper
- Vegetable oil (for frying)
Maple Glaze:
- ⅓ cup maple syrup
- 1 tbsp ketchup
- 1 tsp Worcestershire sauce
- 1 tsp sriracha
Slaw:
- 2 cups finely shredded green cabbage
- 1 grated carrot
- 2 finely chopped spring onions
- 1 tbsp toasted sesame seeds
Dressing:
- 2 tbsp mayonnaise
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp maple syrup
- 1 tsp soy sauce
- Salt and pepper
Assembly
- 4 slices of Royal bread
- Lime wedges (optional)
Cook the Katsu Pork
- Season the pork chops with salt and pepper.
- Coat in flour, dip in beaten eggs, then cover with panko breadcrumbs.
- Heat oil over medium heat and fry for 3 to 4 minutes on each side until golden and crispy. Drain on kitchen paper.
Prepare the Maple Glaze
- In a saucepan, combine maple syrup, ketchup, Worcestershire sauce, and sriracha.
- Heat over medium heat, stirring, until slightly thickened (3 to 5 minutes).
- Generously brush the glaze over the cooked pork chops.
Make the Slaw
- In a large bowl, mix the cabbage, carrot, and spring onions.
- Whisk the dressing ingredients together and toss with the vegetables. Stir in the toasted sesame seeds.
Assemble the Sandwich
- Place a glazed pork chop on a slice of bread, top with a generous portion of slaw and close with a second slice of bread.
- Cut in half if desired and serve with a wedge of lime
Recipe courtesy of Pierre-Alexandre Joly, winner of MasterChef Québec.
Tips
The soft Royal bread creates the perfect contrast with the crispy pork and fresh slaw.
