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Pork Fillet Katsu

Story: Pork Fillet Katsu
Airdate: Ep 6, 2 June 2019
Presenter: Russell Blaikie

Russell cooks up a Japanese-inspired dish using local WA pork fillet. This is a simple and delicious dish that the whole family will enjoy.

Ingredients for 4 serves
300 gram pork fillet, cut into 1cm thick slices
4 tablespoons plain flour
1 egg
150 ml milk
2 cups panko (Japanese Breadcrumbs)
Optional: 1 tbsp shichimi togarashi (Japanese seasoning mix)
Canola oil for frying

2 cups finely shredded cabbage
50 grams Toasted sesame seed to garnish

2 tablespoons (50 grams) Japanese mayonnaise
1 tablespoon (15 grams) Unhulled tahini
1 tablespoon (15 grams) Rice wine vinegar
1 tablespoon (15 grams) Soy sauce or tamari
1 tablspoon (15 grams) water


  • Place all dressing ingredients together in mixing bowl, whisk until well combined.
  • Place sliced cabbage into large bowl, toss with dressing, place onto serving plate and sprinkle with sesame seeds.

Pork Katsu

  • Place egg and milk into wide bowl and whisk together
  • Mix panko crumbs with shichimi togarashi
  • Coat each piece of pork fillet in flour, then dip into egg, then press into panko crumbs to coat.
  • Heat frying oil in a deep pan until it reaches around 180 c.
  • Fry each pork fillet slice until it's golden brown & crisp on each side
  • Serve immediately with cabbage salad
  • Fry each pork fillet slice until it's crispy and golden brown on both sides.

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