Katsudon - Croatian Style

Ingredients

While the original Japanese Katsudon uses traditional Japanese ingredients and flavors, this Croatian adaptation incorporates local Croatian ingredients and spices to give it a distinct taste. The sauce is enriched with Croatian herbs and spices, adding a touch of Mediterranean flair. Additionally, the dish is served with Croatian-style steamed rice, which has a slightly different texture and flavor compared to Japanese rice. We alse have the original recipe for Katsudon, so you can check it out.

• 4 pork cutlets (150g each) (4 pork cutlets (5.3 oz each)) 4 pork cutlets (150g each) (4 pork cutlets (5.3 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 (470ml) vegetable oil, for frying (2 cups (470ml) vegetable oil, for frying) 2 cups (470ml) vegetable oil, for frying (2 cups (470ml) vegetable oil, for frying)
• 1 large onion, thinly sliced (1 large onion, thinly sliced) 1 large onion, thinly sliced (1 large onion, thinly sliced)
• 4 tablespoons (60ml) soy sauce (4 tablespoons (60ml) soy sauce) 4 tablespoons (60ml) soy sauce (4 tablespoons (60ml) soy sauce)
• 2 tablespoons (30ml) Worcestershire sauce (2 tablespoons (30ml) Worcestershire sauce) 2 tablespoons (30ml) Worcestershire sauce (2 tablespoons (30ml) Worcestershire sauce)
• 1 tablespoon (15ml) honey (1 tablespoon (15ml) honey) 1 tablespoon (15ml) honey (1 tablespoon (15ml) honey)
• 1 teaspoon (5g) garlic powder (1 teaspoon (5g) garlic powder) 1 teaspoon (5g) garlic powder (1 teaspoon (5g) garlic powder)
• 1 teaspoon (5g) paprika (1 teaspoon (5g) paprika) 1 teaspoon (5g) paprika (1 teaspoon (5g) paprika)
• 4 cups (800g) cooked Croatian-style rice (4 cups (800g) cooked Croatian-style rice) 4 cups (800g) cooked Croatian-style rice (4 cups (800g) cooked Croatian-style rice)
• 4 green onions, thinly sliced (4 green onions, thinly sliced) 4 green onions, thinly sliced (4 green onions, thinly sliced)
• Salt and pepper, to taste (Salt and pepper, to taste) Salt and pepper, to taste (Salt and pepper, to taste)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 4g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 22g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Pound the pork cutlets to an even thickness of about 1/2 inch (1.3 cm).
2. 2.
   Season the pork cutlets with salt and pepper on both sides.
3. 3.
   Place the flour, beaten eggs, and breadcrumbs in separate shallow bowls.
4. 4.
   Dip each pork cutlet into the flour, shaking off any excess.
5. 5.
   Next, dip the cutlets into the beaten eggs, allowing any excess to drip off.
6. 6.
   Finally, coat the cutlets with breadcrumbs, pressing gently to adhere.
7. 7.
   Heat the vegetable oil in a large skillet over medium-high heat.
8. 8.
   Fry the breaded pork cutlets until golden brown and cooked through, about 3-4 minutes per side.
9. 9.
   Remove the cutlets from the skillet and drain on a paper towel-lined plate.
10. 10.
    In the same skillet, sauté the sliced onion until translucent and slightly caramelized.
11. 11.
    In a small bowl, whisk together the soy sauce, Worcestershire sauce, honey, garlic powder, and paprika.
12. 12.
    Pour the sauce mixture over the onions in the skillet and bring to a simmer.
13. 13.
    Add the fried pork cutlets to the skillet and spoon the sauce over them.
14. 14.
    Cook for an additional 2-3 minutes, allowing the flavors to meld together.
15. 15.
    Serve the Croatian-style Katsudon over a bed of cooked Croatian-style rice.
16. 16.
    Garnish with sliced green onions.

Treat your ingredients with care...

• Pork cutlets — Make sure to pound the pork cutlets to an even thickness for even cooking.
• Croatian-style rice — Follow the instructions on the package to cook the rice to perfection.
• Soy sauce — Use low-sodium soy sauce if you prefer a less salty taste.
• Worcestershire sauce — Look for a gluten-free Worcestershire sauce if you have a gluten intolerance.
• Garlic powder — For a stronger garlic flavor, you can use fresh minced garlic instead.

Tips & Tricks

• To make the pork cutlets extra crispy, double coat them by repeating the dipping process in the flour, egg, and breadcrumbs.
• If you prefer a spicier sauce, add a pinch of chili flakes or a dash of hot sauce to the sauce mixture.
• For a healthier version, you can bake the breaded pork cutlets in the oven instead of frying them.
• Customize your Katsudon by adding sliced mushrooms or bell peppers to the onion sauce.
• Leftover Katsudon can be stored in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave before serving.

Serving advice

Serve the Croatian-style Katsudon hot, straight from the skillet, over a bed of steamed Croatian-style rice. Garnish with sliced green onions for a pop of color and freshness. This dish pairs well with a side of pickled vegetables or a simple cucumber salad.

Presentation advice

To make the dish visually appealing, place the breaded pork cutlets on top of the rice and spoon the onion sauce over them. Sprinkle some additional sliced green onions on top for an extra touch of freshness. Serve in individual bowls or on a large platter for sharing.