Tonkatsu Korean Style (Panko-Breaded Pork Cutlet with Sweet Sauce)
Donkatsu is Korean-style breaded pork cutlet, made by coating pork loin in flour, egg, and panko breadcrumbs before deep-frying in hot oil. Pounding the loin with a meat mallet to even thickness ensures the interior cooks through evenly while keeping it moist, and the breadcrumb shell turns golden and crunchy. Korean donkatsu sauce blends ketchup, Worcestershire sauce, and sugar into a sweet-salty condiment that is noticeably sweeter than Japanese tonkatsu demi-glace. Shredded raw cabbage served alongside provides a crisp, refreshing contrast to the fried cutlet.
Adjust Servings
Instructions
- 1
Pound pork to 1.5cm thickness and season with salt and pepper.
- 2
Coat in flour, dip in egg, coat in breadcrumbs.
- 3
Double-fry at 170C until golden.
- 4
Serve with shredded cabbage.
- 5
Drizzle tonkatsu sauce.
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Nutrition (per serving)
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