Donkatsu is a delicious Korean dish featuring crispy fried pork cutlets with a tangy and savoury sauce. This dish is popular in Korean households and restaurants alike, loved for its crispy exterior and tender meat inside. This dish is popular in Korean households and restaurants alike, loved for its crispy exterior and tender meat inside. Making Donkatsu (Korean-style pork Cutlet) at home is easier than you might think, and it’s a great way to introduce yourself to Korean cuisine.
To make Donkatsu, you’ll need critical ingredients easily accessible at most grocery stores. The main ingredient is pork cutlets, typically pre-cut at the store or prepared by your butcher. You’ll also need flour, eggs, breadcrumbs, and oil for frying.
The secret to perfect Donkatsu lies in the preparation process. The pork cutlets are first pounded thin to ensure even cooking and tenderness. Coat ingredients in flour, dip in beaten eggs, cover in breadcrumbs, then fry until golden brown and crispy. Serve Donkatsu hot with rice and cabbage salad for a satisfying meal the whole family will love.
Optional Garnishes for Donkatsu
- Sesame Seeds: Toasted sesame seeds add a nutty flavor and a crunchy texture to your Donkatsu.
- Green Onions: Finely chopped green onions provide a fresh and aromatic touch to your dish.
- Pickled Radish: Serve alongside Donkatsu for a tangy and refreshing contrast to the crispy pork.
- Lemon Wedges: Squeeze fresh lemon juice over your Donkatsu for a zesty burst of flavor.
Recipe
Donkatsu, or Tonkatsu, is a beloved Korean dish featuring crispy fried pork cutlets. These golden-brown delights are served with a delectable tangy and savoury sauce, creating a perfect harmony of flavors and textures.
Ingredients
Execution
01
Prepare the Pork Chops: Place the pork chops between two sheets of plastic wrap and gently pound them to an even thickness, about 1/4 inch thick. Season both sides of the pork chops with salt and pepper.
02
Coat with Flour, Eggs, and Breadcrumbs: Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each pork chop in the flour, shaking off any excess, then dip into the beaten eggs, and finally coat evenly with panko breadcrumbs, pressing gently to attach.
03
Fry the Pork Cutlets: Heat vegetable oil over medium heat in a large skillet until it reaches 350°F (175°C). Carefully place the breaded pork cutlets into the hot oil, working in batches if necessary to avoid overcrowding the pan. Fry until golden brown and crispy on both sides, about 3-4 minutes per side. Transfer the cooked cutlets to a wire rack or paper towels to drain excess oil.
04
Slice and Serve: Let the cooked pork cutlets rest for a few minutes before slicing them into strips or bite-sized pieces. Serve hot with your choice of toppings, such as shredded cabbage, thinly sliced carrots, cucumbers, tonkatsu sauce, and mayonnaise.
Additional Tips
- For extra crispy Donkatsu, double-coat the pork cutlets by dipping them in the beaten eggs and breadcrumbs again after the first coating.
- If you don’t have panko breadcrumbs, you can use regular breadcrumbs, but the texture may be slightly different.
- Serve Donkatsu with a side of steamed rice or alongside a fresh salad for a complete meal.