Donkatsu - Korean Breaded Pork Cutlet

Ingredients

• •¼ head cabbage
• •½ carrot
• •2 eggs
• •½ cup flour
• •katsu sauce
• •2 cups panko bread crumbs
• •4 pork chops
• •salt and pepper
• •vegetable oil
• •1½ cups rice

Method

Adapted from foodista.com

1. 1Cook the rice with 3 cups of water in a covered saucepan over low heat until the water is absorbed and the rice is tender, about 18 minutes.
2. 2Trim off fat from pork chops (usually on the sides), then pound into thin pieces with tenderizer.
3. 3Season with salt and pepper.
4. 4Coat pork with flour, then beaten egg, and lastly panko bread crumbs.
5. 5Heat vegetable oil in pan or skillet on medium heat.
6. 6Fry until golden brown and cooked through (you can cut to check insides). Usually takes about 8-10 minutes total if fully submerged in oil.
7. 7Remove cutlets from the oil and drain on paper towel to remove excess oil and cool.
8. 8Drain shredded cabbage well.
9. 9Cut each cutlet into small pieces and serve on plate with cabbage slaw.
10. 10Serve with katsu sauce for dipping and serve with rice.