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Cheese-Stuffed Pork Katsu

While it began with Japan, katsu is really a panko-crusted fried dish that’s frequently made out of such base ingredients as chicken, pork, oysters, or tofu. Chunky flakes of pankocreate a golden brown crust that shatters at the initial bite. Recently, cheese katsu has gained popularity throughout Korea and Japan. Like traditional katsu, it is made out of pork or chicken, but what differs may be the cheese stuffed in the guts, which melts right into a tiny cheesy pool once cut open.

This recipe uses block mozzarella to create an extra-oozy middle, but any low-moisture cheese works well. It is possible to generally find very thin pork cuts prepared in Asian food markets, but you may also halve thin boneless pork chops horizontally yourself and pound them to the right thickness (youre targeting more of a square shape when compared to a rectangle, to totally encase the cheese). To serve, plate with a mound of steaming rice, Japanese curry, or perhaps a big leafy salad. Kiera Wright-Ruiz

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2 servings

cup all-purpose flour


tsp. Diamond Crystal or tsp. Morton kosher salt, plus much more

tsp. freshly ground white pepper


large eggs


cups panko


oz. low-moisture mozzarella


oz. boneless pork loin, cut crosswise into 8 slices, or 8 1-oz. boneless pork loin slices

Vegetable oil (for frying)

Tonkatsu sauce (preferably Bull-Dog; for serving)

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