Sous Vide Japanese Pork Cutlets

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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 ...

Recipe Temp 140 F / 60 C
Recipe Time
Prep Time
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.
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Ingredients for 3

  • 3 Pork Loin Chops

  • Salt

  • Pepper

  • 1 cup panko bread crumbs

  • 1/2 cup flour

  • 2 eggs

Directions

  • Step 1

    Set Anova to 140°F / 60°C

  • Step 2

    Make tiny slits on the loin chops, trim off any excess fat and season with salt and pepper.

  • Step 3

    Vacuum seal.

  • Step 4

    Place in the water bath for 1 hour.

    • Stovetop Finish

    • Step 1

      Remove loin chops from bag and pat dry.

    • Step 2

      Dredge the loin chops in flour, egg then panko bread crumbs.

    • Step 3

      Heat oil in pan to about 450F and fry the loin chops for 1 minute on each side

    • Step 4

      Place on a cooling rack.

    • Step 5

      Slice.

    • Step 6

      Serve on top of steamed rice and your choice of sauce and veggies!

With Anova, you'll never mess up another recipe again.

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140 F / 60 C Recipe Temp
Recipe Time
Prep Time