Donkatsu - Skip the Restaurants and Bad Oil

Donkatsu is a Korean twist of the original Japanese Tonkatsu, a breaded, deep-fried pork cutlet.

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To those who have never had either, it tastes similar to the schnitzel, but has a more crispier breading. Needless to say, it tastes wonderful and is one of my favorite comfort meals. In Korea and Japan, you will find many restaurants serving their own variations of fried pork cutlets - the choices are endless! The Tonkatsu in Tokyo is bar none, the best pork cutlet in the world. While this recipe may not unlock their secrets for you, its a close alternative and an awesome home-cooking recipe.

Whenever you are craving something fried, whip this fried cutlet up in minutes. It's easy to cook and store and best of all, you can use a more higher-quality oil at home. I prefer to eat my Donkatsu with some rice on the side and any sort of pan-fried vegetables (like pan-fried kimchi).

I have also listed a simple Donkatsu sauce recipe as well. But if you are really hungry, just use ketchup! Let's get to the kitchen!

Donkatsu - Deep-fried Pork Cutlet

Donkatsu is too easy to make. Skip the bad oil at restaurants and make it at home.

3.67 from 3 votes

Print Pin Rate

Course: Easy

Servings: 4 people

Ingredients

Donkatsu

• Pork loin - 4 pieces
• Breadcrumbs - 3 cups
• Flour - 1 cup Panko is very nice
• Eggs - 2
• Salt - few shakes
• Black pepper - few shakes

Dipping Sauce

• Water - ¾ cup
• Ketchup - ¼ cup
• Worcestershire sauce - 3 Tablespoons
• Flour - 1.5 Tablespoons
• Butter - 1.5 Tablespoons
• Sugar - 1 Tablespoon
• Black pepper - few shakes

Instructions

Tenderize meat

• Start by seasoning each pork chop with salt and pepper.
• Then wrap each pork loin in a plastic wrap. Flatten the meat to about ¼ inch or ⅛ inch thick with any hard object (e.g. bottom of a wine bottle or the butt of your knife).
• Next, put the tenderized meat into the freezer for one-hour. This process will help season the meat and firm up before battering and frying. Take them out and set aside

Batter them up

• Prepare three bowls – one with flour, one with beaten eggs and the last one with breadcrumbs.
• Let's prep each pork chop: Dip first into the flour, then into the egg mixture and finally into the bread crumbs. Make sure you get in there with your hands and cover every nook and cranny!
• If you don't plan to cook all of them at once, wrap the remaining pieces in plastic wrap. Store those in the fridge

Fry them up

• Bring the oil up to 350 degrees Fahrenheit (~170 Celsius) on medium-high heat.
• Then fry the pork cutlet until both sides are golden brown, turning them over a few times with tongs. It will take roughly 10 minutes.
• Cut them into strips and enjoy!
• Homemade Donkatsu Sauce (Optional)
• Pour water, Worcestershire sauce, ketchup in a large bowl and mix them together.
• Then put a frying pan on low heat. Place butter and flour into the frying pan. Mix the two together throughly in the pan to make a simple rue.
• Then pour the mixture from the bowl into the frying pan. Stir constantly until the mixture starts to boil.
• Let the mixture boil for 2 minutes - remember to keep stirring.
• Put a pinch of black pepper and sauce is ready. Pour on top of the donkatsu.

Notes

• Recipe by Baek Jong Won
• See video below for more detail

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