Summary

Donkatsu - Korean Breaded Pork Cutlet is a Korean recipe that serves 4. Watching your figure? This dairy free recipe has 557 calories, 38g of protein, and 27g of fat per serving. For $2.08 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. This recipe is liked by 2 foodies and cooks. It works best as a main course, and is done in about 30 minutes. This recipe from Foodista requires pork chops, carrot, panko bread crumbs, and flour. Taking all factors into account, this recipe earns a spoonacular score of 69%, which is solid. If you like this recipe, you might also like recipes such as Donkatsu - Korean Breaded Pork Cutlet, Donkatsu - Korean Breaded Pork Cutlet, and Breaded Chicken Cutlet with Ham, Triple Creme Cheese and Baby Arugula.

Instructions

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.

Ingredients

• 1 cabbage, thinly shredded
• 2 carrot, grated or shredded
• 3 beaten eggs
• 4 flour
• 5 katsu sauce
• 6 panko bread crumbs
• 7 boneless pork chops (thin cut)
• 8 salt and pepper to taste
• 9 vegetable oil

Directions

• 1 Trim off fat from pork chops (usually on the sides), then pound into thin pieces with tenderizer. Season with salt and pepper.Coat pork with flour, then beaten egg, and lastly panko bread crumbs.
• 2 Heat vegetable oil in pan or skillet on medium heat.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.
• 3 Remove cutlets from the oil and drain on paper towel to remove excess oil and cool.
• 4 Drain shredded cabbage well.
• 5 Cut each cutlet into small pieces and serve on plate with cabbage slaw.
• 6 Serve with katsu sauce for dipping and serve with rice.