Fried dishes
Korean Pork Cutlet (Donkkaseu)
Thin pork loin cutlets with a crisp panko coating and katsu sauce on the side.
- Prep
- 12 min
- Cook
- 15 min
Scale the recipe
Ingredients
- Pork loin Weigh raw, boneless and trimmed.
- 260 g
- All-purpose flour
- 30 g
- Egg For a fraction, beat first and measure out what you need.
- 1 piece
- Panko breadcrumbs
- 60 g
- Neutral frying oil Use about 3 cm of oil in a deep pot, filling at most one-third. Fry larger portions in batches.
- to taste
Seasonings
- Fine salt
- 1/6 T
- Ground black pepper
- about 0.08 T
- Bottled katsu sauce
- 2 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Flatten the pork
Cut the pork loin 260 g into palm-size cutlets and pound them to about 8 mm thick.
-
Season the cutlets
Season with salt 1/6 T and pepper about 0.08 T.
-
Dust lightly with flour
Dust with flour 30 g and shake off the excess.
-
Dip in beaten egg
Dip in beaten egg 1 piece.
-
Press on the panko
Then gently press on the panko 60 g.
-
Preheat the frying oil
Heat about 3 cm of oil in a deep-sided pan to 170°C.
-
Fry one cutlet at a time
Fry one cutlet at a time, flipping until golden on both sides.
-
Check the internal temperature and doneness
Check that the centre stays at or above 75°C for 1 minute.
-
Drain on a rack
Drain on a clean wire rack.
-
Slice and serve with sauce
Slice into bite-size strips and serve the katsu sauce 2 T on the side.
