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Pork Katsu with Beet Purée

Pork Katsu with Beet Purée

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At N7, they use boneless pork shoulder, which is especially flavorful and juicy thanks to its marbling; feel free to buy a hunk and cut it crosswise into steaks if you wish. This recipe is from N7, one of the Hot 10, America's Best New Restaurants 2016.


Beet Purée

  • 1 small red beet, peeled, thinly sliced
  • ½ large Granny Smith apple, peeled, thinly sliced
  • 1 cup low-sodium chicken broth
  • Kosher salt, freshly ground pepper
  • ¼ cup plain whole-milk Greek yogurt

Pork and Assembly

  • 4 6-ounce boneless center-cut pork chops, excess fat trimmed
  • 2 large eggs, room temperature, beaten to blend
  • 2 cups panko (Japanese breadcrumbs)
  • Kosher salt, freshly ground pepper
  • 6 tablespoons vegetable oil, divided
  • Finely chopped chives (for serving)

Recipe Preparation

Beet Purée

  • Heat oil in a small saucepan over medium-low. Cook shallot, stirring occasionally, until soft but without taking on any color, about 4 minutes. Add beet, apple, and broth; season with salt and pepper. Increase heat to medium and bring to a boil; cook until liquid is almost completely evaporated and beets are softened, 15–20 minutes. Let cool 10 minutes, then transfer to a blender. Add cream and yogurt and blend until sauce is the consistency of chunky apple sauce (no large pieces should remain). Season with salt and pepper.

  • Do Ahead: Purée can be made 3 days ahead. Cover and chill.

Pork and Assembly

  • Pound pork chops between 2 layers of plastic wrap to ½" thick. Place flour in a shallow bowl. Place eggs in another shallow bowl. Place panko in a third shallow bowl. Season flour, eggs, and panko with salt and pepper.

  • Working one at a time, season cutlets with salt and pepper, then dredge in flour, shaking off excess. Transfer to bowl with egg and turn to coat. Lift from bowl, letting excess drip off. Coat in panko, pressing to adhere, then transfer to a rimmed baking sheet.

  • Heat 3 Tbsp. oil in a large skillet over medium-high. Cook 2 cutlets until coating is deep golden brown and pork is just cooked through, about 4 minutes per side. Transfer to a plate. Wipe out skillet and repeat process with remaining 3 Tbsp. oil and 2 cutlets.

  • Slice pork into ¾" strips. Serve over beet purée topped with chives.

Recipe by N7, New Orleans, LA,

Nutritional Content

Calories (kcal) 770 Fat (g) 38 Saturated Fat (g) 10 Cholesterol (mg) 205 Carbohydrates (g) 55 Dietary Fiber (g) 1 Total Sugars (g) 6 Protein (g) 52 Sodium (mg) 240Reviews Section

Watch the video: Mackerel With Beetroot Puree and Oranges


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