Sous Vide Pork Katsu (Cutlet)

Yield: 4servings

Ingredients 

• 4 boneless pork loin chops 
• 2 cups panko bread crumbs, preferably coarse or home made *1 
• 3 cups pork brine
• 3/4 cup flour or more if needed
• 2 eggs or more if needed
• vegetable or canola oil
• ton katsu sauce (optional)

Directions - Step 1: Sous Vide cooking

1. Set Sous Vide Cooker to 140°F / 60°C.
2. Trim off loin chops' excess fat and cut the tendons at 1-inch intervals being careful not to cut the loin chops into pieces. 
3. In a zip lock bag, place two loin chops flat side by side. Pour in half pork brine and seal the bag, squeezing out as much air as possible. Repeat the process for remaining loin chops.
4. Place zip lock bags in the water bath for 1 hour.

Directions - Step 2: Stovetop Finish

1. Remove loin chops from bags and pat dry.
2. Whisk well the eggs, mixing 1 tsp vegetable oil. Dip the loin chops in flour then egg. Repeat the process two more times, then coat the loin chops in panko bread crumbs.
3. Heat oil in pan to about 450F (232C)*2 and fry the loin chops for 1 minute on each side
4. Place katsu on a paper towel on a cooling rack to remove excess oil.

Note

*1 Using home-made bread crumbs made with coarsely ground bread is recommended.
*2 If frying raw pork, usually the oil temperature for pork katsu is about 350F(177C). I guess 450F is okay to fly a minute each side just to brown the bread crumbs.

Recipe based on Sous Vide Japanese Pork Cutlets