French-style Katsudon

Ingredients

While the original Japanese Katsudon features a savory soy-based sauce, our French-style Katsudon incorporates a rich egg sauce reminiscent of the classic French dish, Oeufs en Meurette. This adaptation adds a touch of elegance and creaminess to the dish, elevating it to a whole new level of gastronomic delight. We alse have the original recipe for Katsudon, so you can check it out.

• 4 pork cutlets (120g each) (4.2 oz each) 4 pork cutlets (120g each) (4.2 oz each)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 eggs, beaten 2 eggs, beaten
• 1 cup (100g) breadcrumbs 1 cup (100g) breadcrumbs
• Vegetable oil, for frying Vegetable oil, for frying
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 cup (240ml) chicken or vegetable broth 1 cup (240ml) chicken or vegetable broth
• 2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce 2 tablespoons Worcestershire sauce
• 2 tablespoons Dijon mustard 2 tablespoons Dijon mustard
• 4 tablespoons heavy cream 4 tablespoons heavy cream
• Salt and pepper, to taste Salt and pepper, to taste
• 4 cups cooked rice, for serving 4 cups cooked rice, for serving
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories: 550 kcal / 2300 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 50g (Sugars: 4g)
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Pound the pork cutlets to an even thickness of about 1/2 inch (1.3 cm).
2. 2.
   Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
3. 3.
   Dip each pork cutlet into the flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the cutlet with breadcrumbs, pressing gently to adhere.
4. 4.
   Heat vegetable oil in a large skillet over medium heat. Fry the breaded pork cutlets until golden brown and cooked through, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
5. 5.
   In the same skillet, sauté the sliced onion and minced garlic until softened and fragrant.
6. 6.
   In a separate bowl, whisk together the chicken or vegetable broth, red wine vinegar, tomato paste, Worcestershire sauce, Dijon mustard, and heavy cream. Pour the mixture into the skillet with the onions and garlic. Bring to a simmer and cook for 5 minutes, until the sauce thickens slightly. Season with salt and pepper to taste.
7. 7.
   Return the fried pork cutlets to the skillet, coating them with the sauce. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
8. 8.
   Serve the French-style Katsudon over a bed of cooked rice. Garnish with fresh parsley.

Treat your ingredients with care...

• Pork cutlets — For a tender and juicy result, make sure to pound the cutlets to an even thickness before breading.
• Onion — Thinly slice the onion to ensure it cooks evenly and adds a subtle sweetness to the dish.
• Garlic — Mince the garlic finely to release its aromatic flavors into the sauce.
• Rice — Use fluffy, cooked rice as the base for the Katsudon to soak up the delicious sauce.
• Fresh parsley — Chop the parsley just before garnishing to add a touch of freshness to the dish.

Tips & Tricks

• To ensure a crispy breading, refrigerate the breaded pork cutlets for 15 minutes before frying.
• If you prefer a thicker sauce, mix a teaspoon of cornstarch with a tablespoon of water and add it to the sauce during the simmering process.
• For a touch of acidity, squeeze fresh lemon juice over the Katsudon just before serving.
• Experiment with different types of mustard to add a unique flavor profile to the dish.
• Serve the French-style Katsudon with a side of pickled vegetables for a refreshing contrast.

Serving advice

Serve the French-style Katsudon hot, straight from the skillet, over a bed of fluffy rice. The creamy egg sauce and crispy pork cutlets are best enjoyed together, creating a harmonious blend of flavors and textures.

Presentation advice

Garnish the French-style Katsudon with a sprinkle of fresh parsley to add a pop of color. Serve it in a shallow bowl, allowing the sauce to pool around the pork cutlets. The vibrant golden-brown cutlets and creamy sauce will entice your guests with their appetizing appearance.