Air Fryer Pork Katsu
Introduction
Air Fryer Pork Katsu is the ultimate answer for lovers of Japanese cuisine seeking a crispy, golden pork cutlet—without the heavy oil of traditional deep-frying. This version delivers all the crunch and savory satisfaction of classic katsu, made lighter and easier thanks to the air fryer.
With a fast cook time and easy prep, this recipe is perfect for busy weeknights, yet special enough to impress guests with its authentic flavor and irresistible texture.
A Flavorful Take on Pork Katsu
What sets this Air Fryer Pork Katsu apart is its perfectly balanced crunch and tenderness. The pork remains incredibly juicy inside while the panko crust turns golden and shatteringly crisp—no greasy aftertaste, just pure katsu goodness.
By air frying, you cut calories and keep your stovetop spotless. Pair it with tangy katsu sauce and crunchy shredded cabbage for a meal that’s fresh, bold, and undeniably tasty.
Tips for the Ultimate Crunch
The key to classic texture is using Japanese panko breadcrumbs, which retain their airy crispiness even when air-fried. For neat, even slices of cabbage and cutlets, leverage the precision of the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper. For the juiciest chops, pound the pork evenly before breading—this step ensures uniform cooking and a tender bite.
When coating, keep one hand for wet ingredients and one for dry to avoid “breaded fingers” and ensure the crumbs adhere smoothly. For best results, lightly mist the breaded cutlets with oil to help develop a deeply golden crust.
Cooking in the Air Fryer
The magic happens in a high-quality model like the COSORI Air Fryer 9-in-1, Compact & Large 6-Qt. Lining the basket with a sheet of Reynolds Kitchens Brown Parchment Paper Roll makes cleanup a breeze and keeps your katsu from sticking or tearing.
Don’t overcrowd the basket; air needs to circulate for even browning. Work in batches if necessary for the best crispiness.
Serving Suggestions for Air Fryer Pork Katsu
Slice the katsu into strips and serve on a platter with finely shredded cabbage—use the Mueller Pro-Series 10-in-1 Vegetable Chopper for speed and consistency. Add a portion of warm white rice on the side, drizzle with katsu sauce, and sprinkle with sesame seeds or sliced green onions for extra flair.
To pack leftovers for lunch or meal prep, store individual portions in a Bentgo Salad Container—it keeps your katsu crisp and your veggies fresh.
Nutritional Information and Serving Size
This recipe serves 4 generous portions. Each serving contains roughly 370–400 calories, dependent on the cut and thickness of the pork. Thanks to air frying, you’ll enjoy all the flavor of classic katsu with a fraction of the oil, making it a lighter yet equally hearty meal option.
Air Fryer Pork Katsu (Recap)
From its juicy, tender interior to its crunchy panko coating, Air Fryer Pork Katsu is a weeknight hero and crowd favorite. Thanks to the convenience of air frying, it’s now easier than ever to bring Japanese comfort food to your table—no deep fryer required.
Ingredients
Instructions
- Trim any excess fat from the pork chops and pound to 1/2-inch thickness using a meat mallet on a sturdy surface, such as Bamboo Cutting Boards for Kitchen.
- Season both sides of each chop with salt and pepper.
- Set up three shallow dishes: one with flour, another with beaten eggs, and a third with panko. Dredge each chop in flour, shaking off excess, dip in egg, then coat thoroughly in panko.
- Preheat your COSORI Air Fryer to 400°F. While preheating, line the basket with a cut-to-size sheet of Reynolds Kitchens Brown Parchment Paper for easy cleanup.
- Arrange the breaded pork chops in a single layer in the air fryer basket. Lightly spritz or brush both sides of each with neutral oil (such as with the YARRAMATE 16oz Oil Sprayer for Cooking).
- Cook for 10–12 minutes, flipping halfway through, until the crust is golden brown and the pork is cooked to 145°F internally (check with a ThermoPro TP19H Digital Meat Thermometer).
- While the pork cooks, shred cabbage finely using the Mueller Vegetable Chopper or a sharp knife.
- Transfer pork katsu to a cutting board and let rest for 3 minutes. Then, slice into strips.
- Serve immediately with shredded cabbage, a mound of rice, and a generous drizzle of katsu sauce.
Cook and Prep Times
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Enjoy restaurant-style katsu at home—crispy, golden, and utterly satisfying, without the mess of deep frying.
