Sous Vide Japanese Pork Cutlets

Katsudon is a popular Japanese dish made with pork cutlets, eggs, and vegetables over a bowl of rice. It's my go-to during the week, because it's so easy to throw together. It used to feel impossible to cook the pork properly for my Katsudon dish. A few seconds too long, overcooked. Pull from the pan a little early, and it’s undercooked. With Anova, the results are perfect every time.

Author

Bea Mendoza

Bea Mendoza is an #anovafoodnerd from Las Vegas who loves food, travel, and sous vide. As a nursing student, Bea admits that studying takes up the bulk of her time, and cooking at home can be difficult for her to fit into her routine. With Anova, it’s easy for her to get her work done and still enjoy quality, home-cooked meals. She sets up Anova, drops her food in the water bath, and has her dinner going in minutes, giving her time to dives into her studies while her food cooks.

Prep Time: 00:15

Recipe Time: 01:00

Temperature Options:

Medium - Tender and juicy

140F / 60C

Ingredients

• 3 Pork Loin Chops
• Salt
• Pepper
• 1 cup panko bread crumbs
• 1/2 cup flour
• 2 eggs

Directions

1. Set Anova Sous Vide Precision Cooker to 140°F / 60°C
2. Make tiny slits on the loin chops, trim off any excess fat and season with salt and pepper.
3. Vacuum seal or place in resealable ziplock bag.
4. Place in the water bath for 1 hour.

Stovetop Finish

1. Remove loin chops from bag and pat dry.
2. Dredge the loin chops in flour, egg then panko bread crumbs.
3. Heat oil in pan to about 450F and fry the loin chops for 1 minute on each side
4. Place on a cooling rack.
5. Slice.
6. Serve on top of steamed rice and your choice of sauce and veggies!