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Prep time
10 minutes
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Cook time
20 minutes
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Serves
4
Author Notes
Pork Katsu, a comfort dish sold at food courts all over Japan, is a gently fried, breaded pork cutlet served with sweet-savory katsu sauce. This clever version replaces the pounded pork with a Smithfield Anytime Favorite Boneless Ham Steak, which is coated in panko and fried.
If frying conjures horrific memories of an oil-splattered kitchen, rest assured that it only takes 2 minutes in shallow oil to create an airy crust around the already-cooked ham. For even more crunch, lightly spray the panko crumbs with water and use your hands to fluff them before breading the ham.
Serve the ham steaks with roasted string beans and some steamed rice for a weeknight-friendly dinner. (Any leftover cutlet belongs on a hard roll with mustard and slaw.)
And don’t forget the sauce. Although katsu sauce is easy to make at home, you can also buy a bottle—we recommend the Bull-Dog brand, which is like the Heinz of ketchup. No shame in this store-bought game. —Shana Liebman
Test Kitchen Notes
This recipe is presented in partnership with Smithfield Foods. —The Editors
Ingredients
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For the katsu sauce:
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1/4 cup
ketchup
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1/4 cup
Worcestershire sauce
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2 teaspoons
oyster sauce
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2
granulated white sugar
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2 teaspoons
mirin
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2 teaspoons
soy sauce
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For the green beans:
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2 pounds
green beans, trimmed
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1 tablespoon
olive oil
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1/2 teaspoon
Kosher salt
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For the ham steaks:
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4
canola oil
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2
8-ounce Smithfield Boneless Ham Steaks
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Kosher salt
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freshly ground black pepper
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1/2 cup
all-purpose flour
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2
eggs, beaten
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1 1/2
panko bread crumbs
Directions
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Make the katsu sauce: Whisk the ingredients in a small bowl to combine. Set aside.
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Make the green beans: Preheat the oven to 425 degrees Fahrenheit and line a sheet pan with parchment paper. Place the green beans on the pan and drizzle with the olive oil. Sprinkle with salt and toss. Roast for about 15 minutes until they start to brown.
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Make the ham steaks: Heat the oil in a heavy-bottom pan (it should be about 1 inch deep) until it reaches 350°F.
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Arrange the flour, beaten eggs, and panko in three separate shallow bowls. Sprinkle each ham steak with pepper and then coat with the flour. Dip the ham steak into the eggs and then into the panko—pressing gently to adhere the crumbs.
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Gently slide one breaded ham steak into the oil and cook for 1 minute. Flip the steak and cook for 1 more minute, or until crispy. Transfer to a wire rack. Lightly season with salt and pepper. Repeat with the remaining ham steak. (In between batches, use a slotted spoon to remove crumbs.)
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Cut each steak in half and serve hot with green beans, katsu sauce and steamed rice.
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