Greek-style Katsudon

Ingredients

While the original Japanese Katsudon features a sweet and savory sauce made with soy sauce and dashi, our Greek adaptation replaces these ingredients with a rich tomato sauce infused with Mediterranean herbs and spices. Additionally, instead of using Japanese short-grain rice, we serve our Greek-style Katsudon over fragrant long-grain rice, adding a delightful texture to the dish. We alse have the original recipe for Katsudon, so you can check it out.

• 4 pork cutlets (150g each) (5.3 oz) 4 pork cutlets (150g each) (5.3 oz)
• 1 cup (240ml) all-purpose flour 1 cup (240ml) all-purpose flour
• 2 eggs, beaten 2 eggs, beaten
• 1 cup (240ml) breadcrumbs 1 cup (240ml) breadcrumbs
• 1/2 cup (120ml) olive oil 1/2 cup (120ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• Salt and pepper, to taste Salt and pepper, to taste
• 4 cups (960ml) cooked long-grain rice 4 cups (960ml) cooked long-grain rice
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 520 kcal / 2176 KJ
• Fat (total, saturated): 28g, 5g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Pound the pork cutlets to an even thickness of about 1/2 inch (1.3cm).
2. 2.
   Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
3. 3.
   Dip each pork cutlet into the flour, then the beaten eggs, and finally coat it with breadcrumbs.
4. 4.
   Heat olive oil in a large skillet over medium heat. Fry the breaded pork cutlets until golden brown on both sides. Remove from the skillet and set aside.
5. 5.
   In the same skillet, sauté the chopped onion and minced garlic until translucent.
6. 6.
   Add the diced tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper. Simmer for 10 minutes, until the sauce thickens slightly.
7. 7.
   Return the fried pork cutlets to the skillet, spooning the tomato sauce over them. Cook for an additional 5 minutes, allowing the flavors to meld together.
8. 8.
   Serve the Greek-style Katsudon over a bed of cooked long-grain rice. Garnish with fresh parsley.

Treat your ingredients with care...

• Pork cutlets — Make sure to pound the pork cutlets to an even thickness for even cooking.
• Diced tomatoes — Opt for canned diced tomatoes for convenience, but you can also use fresh tomatoes if preferred.
• Long-grain rice — Rinse the rice before cooking to remove excess starch and achieve fluffy grains.

Tips & Tricks

• For extra crunch, you can double coat the pork cutlets by dipping them in the beaten eggs and breadcrumbs twice.
• If you prefer a spicier kick, add a pinch of red pepper flakes to the tomato sauce.
• Serve the Greek-style Katsudon with a side of Greek salad for a refreshing contrast.
• If you're short on time, you can use pre-cooked rice or even substitute it with quinoa.
• Leftover Greek-style Katsudon can be stored in the refrigerator for up to 2 days.

Serving advice

Serve the Greek-style Katsudon hot, straight from the skillet, for the best flavor and texture. Garnish with fresh parsley to add a pop of color.

Presentation advice

Arrange the breaded pork cutlets on top of the rice, allowing the tomato sauce to cascade over them. Sprinkle some additional dried oregano and basil on top for an extra touch of Mediterranean charm.