Spanish-style Katsudon

Ingredients

While the original Japanese Katsudon features a sweet and savory sauce, the Spanish-style Katsudon incorporates traditional Spanish ingredients to add a unique twist. We substitute the traditional sauce with a flavorful tomato-based sauce infused with Spanish spices, giving the dish a delightful Spanish flair. 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 (240ml) tomato sauce (1 cup (240ml) tomato sauce) 1 cup (240ml) tomato sauce (1 cup (240ml) tomato sauce)
• 1 onion, thinly sliced (1 onion, thinly sliced) 1 onion, thinly sliced (1 onion, thinly sliced)
• 2 cloves of garlic, minced (2 cloves of garlic, minced) 2 cloves of garlic, minced (2 cloves of garlic, minced)
• 1 red bell pepper, thinly sliced (1 red bell pepper, thinly sliced) 1 red bell pepper, thinly sliced (1 red bell pepper, thinly sliced)
• 1 teaspoon smoked paprika (1 teaspoon smoked paprika) 1 teaspoon smoked paprika (1 teaspoon smoked paprika)
• 1 teaspoon dried oregano (1 teaspoon dried oregano) 1 teaspoon dried oregano (1 teaspoon dried oregano)
• 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 eggs, beaten (2 eggs, beaten) 2 eggs, beaten (2 eggs, beaten)
• 1 cup (100g) breadcrumbs (1 cup (100g) breadcrumbs) 1 cup (100g) breadcrumbs (1 cup (100g) breadcrumbs)
• 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)
• Cooked white rice for serving (Cooked white rice for serving) Cooked white rice for serving (Cooked white rice for serving)
• Fresh parsley, chopped (Fresh parsley, chopped) Fresh parsley, chopped (Fresh parsley, chopped)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, heat vegetable oil over medium heat.
2. 2.
   Season the pork cutlets with salt and pepper.
3. 3.
   Dredge each cutlet in flour, dip in beaten eggs, and coat with breadcrumbs.
4. 4.
   Fry the cutlets in the hot oil until golden brown and crispy. Remove and set aside.
5. 5.
   In the same skillet, sauté the onion, garlic, and red bell pepper until softened.
6. 6.
   Add the tomato sauce, smoked paprika, and dried oregano. Stir well to combine.
7. 7.
   Simmer the sauce for 5 minutes until it thickens slightly.
8. 8.
   Return the fried pork cutlets to the skillet, coating them with the sauce.
9. 9.
   Cook for an additional 2 minutes, allowing the flavors to meld together.
10. 10.
    Serve the Spanish-style Katsudon over a bed of cooked white rice.
11. 11.
    Garnish with fresh parsley.

Treat your ingredients with care...

• Pork cutlets — Pound the pork cutlets gently with a meat mallet to ensure even cooking and tenderize the meat.
• Tomato sauce — Use a high-quality tomato sauce for the best flavor. You can also make your own by simmering fresh tomatoes with garlic and spices.
• Smoked paprika — Opt for Spanish smoked paprika (pimentón) to enhance the authentic Spanish taste.
• Breadcrumbs — For extra crunch, mix breadcrumbs with finely chopped almonds or hazelnuts.
• Fresh parsley — Add the chopped parsley just before serving to retain its vibrant color and fresh flavor.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper to the sauce.
• If you prefer a lighter version, you can bake the breaded pork cutlets in the oven instead of frying them.
• Serve the Spanish-style Katsudon with a side of mixed greens dressed in a simple vinaigrette for a refreshing contrast.
• Experiment with different types of Spanish spices, such as saffron or cumin, to customize the flavor profile.
• Leftover Spanish-style Katsudon can be enjoyed as a sandwich filling or used as a topping for a hearty salad.

Serving advice

Serve the Spanish-style Katsudon hot over a bed of fluffy white rice. The crispy pork cutlets coated in the flavorful tomato sauce will be the star of the dish. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Arrange the Spanish-style Katsudon on a plate with the rice as the base. Place the crispy pork cutlets on top and drizzle some of the tomato sauce over them. Sprinkle with chopped parsley for an attractive presentation. Serve with a side of mixed greens or a fresh tomato salad to add vibrancy to the plate.