Norwegian-style Breaded Pork Cutlets

Ingredients

In this Norwegian adaptation of Katsu, we incorporate traditional Norwegian flavors and ingredients to create a unique fusion dish. Instead of using traditional Japanese seasonings, we use a blend of Norwegian herbs and spices to infuse the pork cutlets with a distinct Nordic taste. Additionally, we serve the cutlets with creamy mashed potatoes and lingonberry sauce, which are popular accompaniments in Norwegian cuisine. We alse have the original recipe for Katsu, so you can check it out.

• 4 pork cutlets (200g each) (4 pork cutlets (7 oz each)) 4 pork cutlets (200g each) (4 pork cutlets (7 oz each))
• 1 cup (120g) all-purpose flour (1 cup (120g) all-purpose flour) 1 cup (120g) all-purpose flour (1 cup (120g) all-purpose flour)
• 2 large eggs, beaten (2 large eggs, beaten) 2 large eggs, beaten (2 large eggs, beaten)
• 2 cups (200g) breadcrumbs (2 cups (200g) breadcrumbs) 2 cups (200g) breadcrumbs (2 cups (200g) breadcrumbs)
• 1 teaspoon dried dill (1 teaspoon dried dill) 1 teaspoon dried dill (1 teaspoon dried dill)
• 1 teaspoon dried thyme (1 teaspoon dried thyme) 1 teaspoon dried thyme (1 teaspoon dried thyme)
• 1 teaspoon dried parsley (1 teaspoon dried parsley) 1 teaspoon dried parsley (1 teaspoon dried parsley)
• Salt and pepper, to taste (Salt and pepper, to taste) Salt and pepper, to taste (Salt and pepper, to taste)
• Vegetable oil, for frying (Vegetable oil, for frying) Vegetable oil, for frying (Vegetable oil, for frying)
• Lingonberry sauce, for serving (Lingonberry sauce, for serving) Lingonberry sauce, for serving (Lingonberry sauce, for serving)
• Creamy mashed potatoes, for serving (Creamy mashed potatoes, for serving) Creamy mashed potatoes, for serving (Creamy mashed potatoes, for serving)

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 35g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Season the pork cutlets with salt and pepper on both sides.
3. 3.
   In a shallow dish, combine the flour, dried dill, dried thyme, dried parsley, salt, and pepper.
4. 4.
   Dip each pork cutlet into the flour mixture, coating both sides evenly.
5. 5.
   Dip the floured cutlets into the beaten eggs, allowing any excess to drip off.
6. 6.
   Coat the cutlets with breadcrumbs, pressing gently to adhere.
7. 7.
   Heat vegetable oil in a large skillet over medium heat.
8. 8.
   Fry the breaded cutlets for 3-4 minutes on each side until golden brown.
9. 9.
   Transfer the cutlets to a baking sheet and bake in the preheated oven for 10-12 minutes, or until cooked through.
10. 10.
    Serve the Norwegian-style Breaded Pork Cutlets with lingonberry sauce and creamy mashed potatoes.

Treat your ingredients with care...

• Pork cutlets — For best results, choose boneless pork loin chops and pound them to an even thickness before breading.
• Lingonberry sauce — If lingonberry sauce is not available, cranberry sauce can be used as a substitute.

Tips & Tricks

• To achieve a crispy crust, make sure the oil is hot enough before frying the cutlets.
• If you prefer a lighter version, you can bake the cutlets without frying them first. Simply coat them with breadcrumbs and bake in a preheated oven at 200°C (400°F) for 15-20 minutes, or until cooked through.
• Experiment with different herbs and spices to customize the flavor of the cutlets to your liking.

Serving advice

Serve the Norwegian-style Breaded Pork Cutlets hot, accompanied by lingonberry sauce and creamy mashed potatoes. Garnish with fresh dill or parsley for an extra touch of freshness.

Presentation advice

Arrange the golden-brown cutlets on a plate, drizzle lingonberry sauce over them, and serve alongside a generous portion of creamy mashed potatoes. Add a sprig of fresh dill or parsley as a garnish for an appealing presentation.