Korean Donkatsu Breaded Pork Cutlet Recipes

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TONKATSU: BREADED PORK CUTLETS



Tonkatsu: Breaded Pork Cutlets image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 15

Peanut oil, for deep frying
2 eggs
1/8 cup water
1/2 cup flour, for dredging
Salt and freshly ground black pepper
1 1/2 cups panko
6 (1/4-inch thick) pork cutlets
Tonka sauce, recipe follows
1 cup ketchup
1/2 cup Worcestershire sauce
2 cup sake
2 tablespoons ginger
2 tablespoons garlic
1/4 cup sugar
1/4 cup mirin

Steps:

  • Heat oil to 350 degrees F.
  • In medium size bowl mix eggs and water. Put flour in a shallow bowl with some salt and pepper to taste. Likewise, put panko into a shallow bowl. Lightly salt and pepper the pieces of pork then dredge pork in flour, then egg wash, then press into panko. When all pieces are done fry off in batches until golden brown. Drizzle with tonka sauce.
  • Put all above ingredients in stainless steel saucepan and bring to a boil over medium heat stirring occasionally. Reduce to a simmer for 25 to 30 minutes skimming any foam that rises to the top. Chill and refrigerate. Sauce will keep for 4 to 6 weeks.
  • Yield: 3 cups

KOREAN DONKATSU (BREADED PORK CUTLET)



KOREAN DONKATSU (BREADED PORK CUTLET) image

Categories     Cheese     Kid-Friendly     Quick & Easy     Dinner

Yield 4 people

Number Of Ingredients 13

Servings: 4 people
Prep time: 20 minutes
Cook time: 25 minutes
Ingredients:
4 boneless pork chops (thin cut)
2 beaten eggs
2 cups panko bread crumbs
1/4 head cabbage, thinly shredded
1/2 carrot, grated or shredded
1/2 cup flour
vegetable oil
katsu sauce
salt and pepper to taste

Steps:

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

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