Italian-style Katsudon

Ingredients

While the original Japanese Katsudon features a sweet and savory sauce with a hint of soy, our Italian-style Katsudon incorporates Italian herbs and spices, giving it a distinct flavor profile. Additionally, we use traditional Italian ingredients such as Parmesan cheese and fresh basil to enhance the dish. We alse have the original recipe for Katsudon, so you can check it out.

• 4 pork cutlets (150g each) 4 pork cutlets (150g each)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 eggs, beaten 2 eggs, beaten
• 2 cups (200g) breadcrumbs 2 cups (200g) breadcrumbs
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 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
• Vegetable oil, for frying Vegetable oil, for frying
• 4 cups (940ml) cooked white rice 4 cups (940ml) cooked white rice
• 4 large eggs 4 large eggs
• 1 cup (240ml) marinara sauce 1 cup (240ml) marinara sauce
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories: 550 kcal / 2300 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 45g (Sugars: 3g)
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Pound the pork cutlets to an even thickness of about 1/2 inch.
3. 3.
   In separate bowls, place the flour, beaten eggs, and breadcrumbs.
4. 4.
   Add the grated Parmesan cheese, dried oregano, dried basil, salt, and pepper to the breadcrumbs. Mix well.
5. 5.
   Dip each pork cutlet into the flour, then the beaten eggs, and finally coat it with the breadcrumb mixture.
6. 6.
   Heat vegetable oil in a large skillet over medium heat. Fry the breaded pork cutlets until golden brown on both sides, about 3-4 minutes per side.
7. 7.
   Transfer the fried cutlets to a baking sheet and bake in the preheated oven for 10 minutes to ensure they are fully cooked.
8. 8.
   In a separate skillet, heat the marinara sauce over medium heat until warmed through.
9. 9.
   In a non-stick pan, fry the eggs sunny-side up or as desired.
10. 10.
    To assemble, place a portion of cooked rice in a bowl. Top with a breaded pork cutlet, a spoonful of marinara sauce, and a fried egg. Garnish with fresh basil leaves.

Treat your ingredients with care...

• Pork cutlets — Make sure to pound the cutlets to an even thickness for even cooking.
• Breadcrumbs — You can use store-bought breadcrumbs or make your own by processing stale bread in a food processor.
• Marinara sauce — Use a good quality marinara sauce or make your own by simmering tomatoes, garlic, and herbs.

Tips & Tricks

• For extra crispiness, double coat the pork cutlets by dipping them in the beaten eggs and breadcrumbs twice.
• Serve the Italian-style Katsudon with a side of mixed greens dressed in a light vinaigrette for a refreshing contrast.
• If you prefer a spicier kick, add a pinch of red pepper flakes to the breadcrumb mixture.
• Experiment with different Italian cheeses such as mozzarella or provolone for a variation in flavor.
• Leftover Italian-style Katsudon can be enjoyed cold as a sandwich filling or reheated in the oven.

Serving advice

Serve the Italian-style Katsudon hot, straight from the oven, for the best flavor and texture. Garnish with fresh basil leaves to add a pop of color and freshness.

Presentation advice

To present the Italian-style Katsudon beautifully, place the breaded pork cutlet on top of the rice, allowing the marinara sauce to drizzle down the sides. Top with the fried egg and garnish with fresh basil leaves for an elegant touch.