Donkatsu – Korean Breaded Pork Cutlet

Trim the fat from the edges of the pork chops. Using a meat tenderizer, pound the pork chops until they are thin and evenly flattened. Season both sides with salt and pepper.

Set up a breading station with three shallow bowls: | Bowl 1: Flour | Bowl 2: Beaten eggs | Bowl 3: Panko bread crumbs - Dredge each pork chop in flour, then dip it into the beaten eggs, and finally coat it thoroughly with panko bread crumbs.

In a large skillet, heat about 1/2 inch of vegetable oil over medium heat. Once the oil is hot (test by dropping a crumb to see if it sizzles), fry the pork chops for 4-5 minutes per side, or until golden brown and cooked through. If fully submerged in oil, it should take about 8-10 minutes total. | Tip: You can cut into one to check for doneness.

Once the pork is fried, transfer the cutlets to a plate lined with paper towels to drain off excess oil.

Drain the shredded cabbage well to remove any excess moisture. Arrange it on serving plates.

Slice the pork cutlets into bite-sized pieces. Serve the pieces over or alongside the cabbage slaw. Accompany with katsu sauce for dipping and rice on the side.