Korean Donkatsu (Breaded Pork Cutlet)

1. 1

   1) Trim off fat from pork chops (usually on the sides), then pound into thin pieces with tenderizer. Season with salt and pepper.

2. 2

   2) Coat pork with flour, then beaten egg, and lastly panko bread crumbs.

3. 3

   3) Heat vegetable oil in pan or skillet on medium heat.

4. 4

   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. 5

   5) Remove cutlets from the oil and drain on paper towel to remove excess oil and cool.

6. 6

   6) Drain shredded cabbage well. Cut each cutlet into small pieces and serve on plate with cabbage slaw.

7. 7

   7) Serve with katsu sauce for dipping and serve with rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.