Donkatsu (Breaded Port Cutlet)

 
Donkatsu is originally a Japanese dish that was first introduced in the late 19th century but it is now commonly found in Korean restaurants everywhere. It’s a popular Asian dish that consists of a breaded, deep-fried pork cutlet one to two centimeters thick and sliced into bite-sized pieces, generally served with steam rice (white), vegetables such as broccoli, radish, shredded cabbage and/or miso soup.

Either pork fillet or pork loin cut may be used; the meat is usually salted, peppered and dipped in a mixture of flour, beaten egg and panko (Japanese breadcrumbs) before being deep fried. Regardless of the presentation, donkatsu is most commonly eaten with a type of thick Japanese Worcestershire sauce that uses pureed apples as a principal ingredient. Different variation of donkatsu exists which chicken or beef can be used as an alternative to pork.

Recipe Ingredients:

• 4 boneless pork chops, 1/2 inch thick
• 2 tablespoons flour
• 1 beaten egg
• ½ cup of panko (Japanese bread crumbs)
• Vegetable oil (for frying)

Cooking Directions

• Pound pork to 1/4-inch thickness.
• Coat with flour, then dip into egg, and finally coat thoroughly with Panko.
• Deep fry in 1 inch vegetable oil, heated to 350º, 3 minutes on each side, or until golden brown.
• Serve with rice, vegetables and/or miso soup.