Donkatsu (Korean Breaded Pork Cutlet)
Total Steps
7
Ingredients
9
Tools Needed
10
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oliviajasonkimIngredients
- 4 pieces boneless pork chops (thin cut)
- 2 pieces eggs (beaten)
- 2 cups panko bread crumbs
- 1/4 head cabbage (thinly shredded)
- 1/2 piece carrot (grated or shredded)
- 1/2 cup flour
- as needed vegetable oil
- as needed katsu sauce
- to taste salt and pepper
Instructions
Step 1
Trim any excess fat from the pork chops. Using a meat tenderizer, pound the pork chops into thin, even pieces. Season both sides with salt and pepper.
Step 2
Prepare three shallow dishes: one with flour, one with beaten eggs, and one with panko bread crumbs. Dredge each seasoned pork chop first in flour, ensuring it's fully coated. Then dip it into the beaten egg, allowing any excess to drip off. Finally, thoroughly coat the pork chop with panko bread crumbs, pressing gently to adhere.
Step 3
Heat a sufficient amount of vegetable oil in a large pan or skillet over medium heat for deep-frying.
Step 4
Carefully place the breaded pork cutlets into the hot oil. Fry until they are golden brown on both sides and cooked through. This usually takes about 8 to 10 minutes total if the cutlets are fully submerged in oil. You can cut into a piece to check if the inside is fully cooked.
Step 5
Once cooked, remove the cutlets from the oil using tongs and place them on a paper towel-lined plate to drain any excess oil and cool slightly.
Step 6
Ensure the thinly shredded cabbage is well-drained. Cut each cooked donkatsu cutlet into small, manageable pieces. Serve the cutlets on a plate alongside the cabbage slaw (shredded cabbage and grated carrot).
Step 7
Serve the donkatsu immediately with katsu sauce for dipping and a side of rice.