Pork Katsu with Thai Style Green Papaya Salad

Ingredients

Pork

· 1 cleaned center-cut pork loin (about 2 lbs), cut into 8 (4-ounce) portions

· Kosher Salt

· Fresh cracked black pepper

Breading

· 1 cup all-purpose flour

· 4 egg yolks, whisked

· 2 cups panko breadcrumbs

· ⅔ cup finely grated Parmesan cheese (75% panko / 25% Parmesan)

· Neutral oil for frying

Green Papaya Salad

· 2 cups shredded green papaya

· 1 cup cherry tomatoes, halved

· ½ tsp kosher Salt

· 1 cup baby arugula or mixed greens

· ½ cup thinly sliced daikon radish

· ¼ cup toasted peanuts, roughly crushed

· 2 tbsp chopped cilantro

· 2 tbsp chopped mint

· 2 tbsp sliced chives

· 1 tbsp torn basil

· 1 tbsp chopped tarragon

· 1 tsp toasted black sesame seeds

Nuoc Cham Dressing

· ¼ cup fresh lime juice

· 3 tbsp fish sauce

· 2 tbsp palm sugar, brown sugar, or honey

· 2 tbsp olive oil

· 1 tsp sesame oil

· 1 jalapeño, finely grated

· 2 cloves garlic, grated

· 1 small shallot, grated

· 1 tbsp fresh ginger, grated

· 2 tbsp finely sliced green onions

Whisk everything together until the sugar dissolves.

Lemon and Garlic Aioli

Mix:

· 1 cup mayonnaise

· 2 cloves grated garlic

· 1 tbsp lemon juice

· 1 tsp lemon zest

· 1 tsp Dijon mustard

· Salt and pepper to taste

Instructions

Pound each pork portion between two sheets of plastic wrap until about ¼-inch thick. Season both sides with Salt and pepper.

Set up three bowls:

· Flour

· Whisked egg yolks

· Panko mixed with Parmesan

Coat each cutlet in flour, dip in egg, then press firmly into the Parmesan-panko mixture. Let rest for 10 minutes.

Salt the halved cherry tomatoes and let sit for 1 hour to concentrate their flavor.

Combine the papaya, tomatoes (including their juices), daikon, greens, herbs, and peanuts. Toss with the nuoc cham just before serving.

Heat ½ inch of oil in a skillet over medium-high heat (about 350°F).

Cook each cutlet for 2–3 minutes per side until crispy and golden brown. Drain on a wire rack or paper towels.

Place a crispy pork Milanese on each plate. Top generously with the dressed papaya salad, sprinkle with toasted black sesame seeds, and serve with a spoonful of garlic lemon aioli.

For the best texture, keep the pork hot and crispy, and dress the salad only at the last minute. The combination of crunchy Parmesan crust, bright herbs, tangy nuoc cham, and creamy aioli makes every bite balanced, fresh, and full of flavor.

Did you make this recipe?

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