Donkatsu Pork Cutlets Recipes

KOREAN PORK CUTLET, DONKASU

Steps:

• Heat a large skillet over medium low heat; add butter and let it melt. Add small diced onion and sauté until onion is soften, about 5 minutes. Add flour and sauté until roux turns into brown color, about 5 to 7 minutes. Meanwhile, combine chicken stock, worcestershire sauce, ketchup and heavy cream in a mixing bowl.
• Pour sauce mixture into pan and whisk to combine. Season sauce with sugar, salt and pepper. Bring it to soft boil and simmer for 3 to 5 minutes, or until thicken. Stir occasionally. This sauce will last 7 days in a fridge. If you are serving it right away, keep it warm and let's move on the pork cutlet.
• Butterfly thick pork chops and season each pork chops 1/2 tsp of salt, pepper and garlic powder, both side. Lay pork chops in between two pieces of plastic wrap if you prefer(not necessary), then pound them using a meat tenderizer or back of knife. Flatten them about 12-inch wide piece. We seasoned pork chops first before pounding, so all the seasoning will get inside of meat.
• Prepare flour, beaten eggs and panko in a baking sheet. Dust flattened pork in flour, shake off excess then dip in beaten eggs and coat evenly. Finally coat evenly with prepared panko, by pressing down panko slightly on to meat.
• Heat frying oil over 350°F (Make sure your frying pan is wide/big enough for the size of pork cutlet.)Deep fry pork cutlets 1 piece at a time 2 to 3 minutes each side, or until fully cooked inside and golden brown crispy outside. You can also pan fry or shallow fry if you prefer. In that case, cooking time might extend slightly. Remove donkasu from oil and place on a paper towel lined plate and repeat with rest pork.
• Transfer donkasu to a serving plate and arrange a scoop of rice (top with black sesame seeds), shredded cabbage (top with pink dressing), some pickles and dinner roll. Pour brown sauce as much as you like, and serve immediately. Enjoy!

KATSU-DON (PORK CUTLET DONBURI)

Steps:

• Heat vegetable oil 1-inch deep in frying pan or wok to 340F or until a few breadcrumbs dropped into the middle of the oil surface immediately.
• Trim off fat from the pork and pound it to make it thin.
• Sprinkle with salt and pepper.
• Dust first with flour, then dip into the beaten egg, then the panko crumbs.
• Fry in the oil until light brown--about 4 minutes/side.
• Drain on paper towels and then cut into 1" strips.
• Mix the broth ingredients together in a bowl.
• Then heat 1/4 of the broth in a separate skillet, bringing it just to a boil.
• Add the slices of 1 pork cutlet and cook one minute.
• When the broth has fully coated the cutlet, pour one portion of the beaten eggs into the skillet and stir.
• Add 2 Tbsp. green peas and cook 30 seconds more.
• Place one serving of rice into a deep bowl, then remove the cutlet and egg mixture from the skillet and place over the rice.
• Repeat this for the remaining servings.