Donkatsu - Korean Breaded Pork Cutlet
The recipe Donkatsu - Korean Breaded Pork Cutlet could satisfy your Korean craving in around 30 minutes. This main course has 557 calories, 38g of protein, and 27g of fat per serving. This recipe serves 4 and costs $2.08 per serving. A mixture of cabbage, pork chops, flour, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Foodista. 2 people found this recipe to be flavorful and satisfying. It is a good option if you're following a dairy free diet. Overall, this recipe earns a solid spoonacular score of 80%. Donkatsu - Korean Breaded Pork Cutlet, Donkatsu - Korean Breaded Pork Cutlet, and Breaded Chicken Cutlet with Ham, Triple Creme Cheese and Baby Arugula are very similar to this recipe.
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
•1/4 head cabbage, thinly shredded
•1/2 carrot, grated or shredded
•2 beaten eggs
•1/2 cup flour
•katsu sauce
•2 cups panko bread crumbs
4 boneless pork chops (thin cut)
•salt and pepper to taste
•vegetable oil
Equipment:
frying pan
paper towels
Cooking instruction summary:
- 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.
- 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.
- Remove cutlets from the oil and drain on paper towel to remove excess oil and cool.
- Drain shredded cabbage well. Cut each cutlet into small pieces and serve on plate with cabbage slaw.
- Serve with katsu sauce for dipping and serve with rice.
Step by step:
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.
Nutrition Information:
covered percent of daily need
