Tonkatsu (Donkkaseu)

Method8 steps · about 30 min

1. 1

   Step 1: Trim excess fat from the pork chops. Make shallow slits without cutting through, then pound thinner as desired; Korean-style cutlets are typically thinner and larger.

   Uses 4 pork loin chops (about 1/2 inch thick)

2. 2

   Step 2: Squeeze out the juice from the grated ginger (1 tablespoon) and drizzle over the meat, and lightly sprinkle with salt and pepper.

   Uses Prepared thin pork chops · 1 tablespoon grated ginger · salt and pepper

3. 3

   Step 3: Thinly slice the cabbage leaves, and soak in cold water with a couple of slices of lemon. Drain well before serving.

   Uses 1/4 head green cabbage · A couple of optional lemon slices for cabbage bath · Cold water as needed to soak sliced cabbage

   
4. 4

   Step 4: Place the flour and breadcrumbs in two separate plates, and the egg (2) in a shallow bowl.

   Uses 4 tablespoons all purpose flour · 1 cup panko bread crumbs · 2 eggs (or 1 extra large egg, beaten)

5. 5

   Step 5: Dredge the meat in flour, shaking off excess flour. Dip in the egg, and then dredge in the breadcrumbs, pressing down gently on the meat for a good coating of breadcrumbs. Repeat for the remaining pieces.

   Uses Seasoned cutlets · Prepared flour, beaten egg and panko coating station

   
6. 6

   Step 6: Add 4 cups of oil to a deep fryer, wok or a deep pan. Heat over high heat to 325°F. Drop the meat in the oil. Do not fry more than 2 pieces at a time. Cook until lightly golden brown, flipping once, about a minute each side. The cooking time will depend on the thickness of the meat.

   Uses Breaded cutlets · 4 cups frying oil for deep-frying bath

7. 7

   Step 7: Drain the first-fried cutlets. Reheat the same oil to 325°F and fry again about 1 minute, continuing as needed until the pork is cooked through; thickness affects cooking time. Drain on a rack or paper towel.

   Uses First-fried cutlets · Same frying-oil bath

8. 8

   Step 8: Slice the cooked cutlets and serve hot with drained cabbage, bottled tonkatsu sauce, the remaining optional lemon slices and optional cucumber garnish. Add cooked rice and kimchi if desired.

   Uses Cooked twice-fried cutlets · Drained cabbage slaw · Remaining optional lemon slices for garnish · A few cucumber slices, optional garnish · bottled tonkatsu sauce · Cooked rice to serve, optional · Kimchi to serve, optional