Pork Katsu with Marinated Cucumbers
Pork cutlets coated in crushed pork rinds, paired with refreshing soy sauce–marinated cucumbers.
Ingredients
For the Pork Katsu:
4 boneless pork chops (about 6 oz each, ½-inch thick)
2 cups crushed pork rinds (very fine, panko-like texture)
2 large eggs, beaten
½ cup almond flour
3 Tbsp butter or beef tallow (for frying, more as needed)
Salt and black pepper, to taste
For the Soy Sauce Marinated Cucumbers:
2 small cucumbers, thinly sliced
2 Tbsp soy sauce or coconut aminos (unsweetened)
1 Tbsp rice vinegar or apple cider vinegar
½ tsp sesame oil
1 scallion, thinly sliced
½ tsp red pepper flakes (optional)
Optional Garnish:
Lemon wedges
Toasted sesame seeds
Fresh cilantro
Macronutrients
(per serving, makes 4)
Protein: 54g
Fat: 36g
Carbs: 6g
Preparation
In a small bowl, combine soy sauce, vinegar, sesame oil, scallion, and red pepper flakes. Toss cucumber slices in the mixture and refrigerate while preparing the pork.
Pat pork chops dry and season with salt and pepper. Dredge each cutlet in almond flour, dip into beaten eggs, then coat thoroughly with crushed pork rinds, pressing firmly to adhere.
Heat butter or tallow in a large skillet over medium heat. Fry pork cutlets 3–4 minutes per side until golden brown and cooked through (145°F internal). Transfer to a paper towel–lined plate to drain excess fat.
Plate pork katsu with a side of soy-marinated cucumbers. Garnish with lemon wedges, sesame seeds, or cilantro if desired.
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