Entrée: South Korea – 돈까스 ▶ Donkkaseu (Breaded Pork Cutlet)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 15 min

Total 50 min

Ingredients

4 boneless pork loin chops (about 5–6 oz / 150–180 g each), 1 / 4–1 / 2 in (1–1.5 cm) thick
Salt and freshly ground black pepper, to taste
1 / 2 cup (60 g) all-purpose flour
2 large eggs, beaten
1 1 / 2 cups (150 g) panko breadcrumbs
1–2 cups (240–480 ml) vegetable oil (or canola/peanut), enough for 1–2 cm deep in pan
1 / 2 small head green cabbage, finely shredded
Cooked short-grain rice, for serving (optional)
Lemon wedges, for serving
Japanese mustard (karashi) or plain mustard, for serving (optional)
Tonkatsu sauce, store-bought or homemade (see below)
Homemade tonkatsu sauce:
4 tbsp ketchup
2 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tbsp rice vinegar or mirin
1 tbsp brown sugar
1 tsp Dijon or Korean mustard (optional)

Instructions

Prepare the pork: Trim excess fat. If chops are uneven, cover with plastic wrap and gently pound to even thickness (~1 cm / â…œ–½ in) with a meat mallet or rolling pin. Lightly score the edges to prevent curling. Season both sides with salt and pepper.
Prepare three shallow trays/bowls: one with the flour, one with the beaten eggs, one with the panko breadcrumbs. Spread the panko in a shallow dish so it’s easy to press the pork into it.
Dredge each chop: coat lightly in flour and shake off excess; dip into beaten egg until fully coated; press firmly into panko on both sides to adhere a good, even layer. Press panko into the edges as well.
Optional: place breaded chops on a tray and chill in the refrigerator 10–15 minutes — this helps the coating set and reduces loss of crumbs during frying.
Heat oil in a large heavy skillet (or deep fryer) over medium-high heat to 170–175°C (340–350°F). If you don’t have a thermometer, test by dropping a few panko crumbs into the oil: they should sizzle and turn golden within a few seconds.
Fry the chops in batches without overcrowding the pan. Fry 3–5 minutes per side (depending on thickness) until the crust is deep golden brown and the internal temperature reaches about 63°C (145°F). Turn carefully with tongs. Adjust heat as needed to keep oil temperature steady — too hot will burn the crust before the pork cooks, too cool will make the coating greasy.
Drain cooked tonkatsu on a wire rack or paper towels for 2–3 minutes. Let rest briefly so juices redistribute.
Slice: using a sharp knife, cut each chop into 1–2 cm (½ in) strips across the grain. This makes it easy to pick up with chopsticks or a fork.
Make the sauce (if using homemade): whisk together ketchup, Worcestershire sauce, soy sauce, rice vinegar (or mirin), brown sugar, and mustard until smooth. Taste and adjust sweetness or acidity as desired.
Serve: place sliced tonkatsu on a plate beside a mound of finely shredded cabbage, a lemon wedge, a drizzle or bowl of tonkatsu sauce, steamed rice, and mustard if using. Pour sauce over the cutlets or serve on the side.
Tips: keep oil temperature consistent and don’t overcrowd the pan; use panko for the lightest, crispiest crust; rest the meat briefly before slicing for juicier results.