Truffle Gold Katsu

Serve when

Serve the moment the katsu is sliced open to show the pink center, still shattering-crisp on the outside.

In the series

Season 1

S1E7 · ~00:20:00 The team running "The Gazillionaire's Exorbitant Diner" sells a black-truffle katsu as one of its headline items during the Round 4 restaurant mission, part of the highest-grossing menu of the round

In the series

This is the restaurant mission's most unapologetic move — taking a beloved, everyday comfort dish and pricing it like a luxury item, betting that real diners will actually pay for truffle on a katsu. The category is literally named for the wager.

Ingredients

4 boneless pork loin cutlets (about 6 oz each)
Kosher salt and black pepper
1/2 cup all-purpose flour
2 eggs, beaten
2 cups panko breadcrumbs
2 tablespoons finely chopped black truffle, plus truffle shavings for garnish
Neutral oil, for frying
1 tablespoon truffle oil
Tonkatsu sauce, for serving

Method

Season the pork cutlets and pound them lightly to an even thickness.
Mix the chopped truffle into the panko so every piece of breadcrumb carries some.
Dredge each cutlet in flour, dip in egg, then press firmly into the truffle panko to coat evenly.
Fry in about 1 inch of oil at 325 F, turning once, until deep golden and cooked through, 3 to 4 minutes per side — 145 F at the center of the thickest cutlet.
Rest briefly, then slice into strips, drizzle with truffle oil, and finish with a scattering of fresh truffle shavings.
Serve with tonkatsu sauce alongside.

Substitutions

Black truffle: genuinely expensive and seasonal — a good truffle paste or truffle salt mixed into the panko gets most of the aroma at a fraction of the cost.

Beyond the recipe

Go deeper

Wikipedia: Culinary Class Wars

Watch & shop

Black truffle — D'Artagnan

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