Korean Pork Cutlet
Donkatsu
Prep: 15 min | Cook: 10 min | Total: 25 min | Serves: 2
Ingredients
- 2 pieces (6 oz each) Pork loin (pounded thin)
- ½ cup All-purpose flour
- 2 Eggs (beaten)
- 1 cup Panko breadcrumbs
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
- 2 cups Vegetable oil (for frying)
- 1 cup Cabbage (shredded, for serving)
Instructions
- Place each pork loin between plastic wrap and pound with a meat mallet (or rolling pin) to about ¼ inch thick. Season both sides with salt and pepper.
- Set up a breading station: flour in one dish, beaten eggs in another, panko in a third. Coat each pork piece: flour → egg → panko. Press the panko firmly to adhere.
- Heat 2 cups of oil to 350F in a deep pan. Fry each cutlet for 3-4 minutes per side until deep golden brown and crispy. Drain on a wire rack or paper towels.
- Slice into strips. Serve on a bed of shredded cabbage with rice and tonkatsu sauce (or mix ketchup + Worcestershire sauce as a substitute).
From K-Kitchen — koreanhomecook.com