Donkatsu (Korean Breaded Pork Cutlet)


•4 boneless pork chops (thin cut)
•2 beaten eggs
•2 cups panko bread crumbs
•1/4 head cabbage, thinly shredded
•1/2 carrot, grated or shredded
•1/2 cup flour
•vegetable oil
•katsu sauce
•salt and pepper to taste


1) Trim off fat from pork chops (usually on the sides), then pound into thin pieces with tenderizer. Season with salt and pepper.
2) Coat pork with flour, then beaten egg, and lastly panko bread crumbs.
3) Heat vegetable oil in pan or skillet on medium heat.
4) Fry until golden brown and cooked through (you can cut to check insides). Usually takes about 8~10 minutes total if fully submerged in oil.
5) Remove cutlets from the oil and drain on paper towel to remove excess oil and cool.
6) Drain shredded cabbage well. Cut each cutlet into small pieces and serve on plate with cabbage slaw.
7) Serve with katsu sauce for dipping and serve with rice.


We have been doing a lot of frying of late, so did an original Japanese dish named donkatsu (or donkaas in Korean), which is breaded and deep-fried pork cutlets. This is a wildly popular dish in Korea and there are quite a few restaurants devoted to this dish only. Personally, I have had this many times in Korea and they usually serve it the same way--breaded pork cutlet with donkatsu sauce, thinly sliced cabbage with ketchup & mayo dressing, and an ice cream scoop full of rice. If you want to make it yourself at home, you can buy pre-made breaded pork cutlets at most Asian markets and fry them up yourself. I decided to do it from scratch because you can make extra breaded cutlets and keep them in the freezer for later (and it's much cheaper too). The family loved it and we will most likely try the same recipe using fish or chicken later.

Other Names:

Donkatsu (Breaded Pork Cutlet)




Wednesday, May 16, 2012 - 6:48pm


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