Donkatsu - Deep-fried Pork Cutlet

Step 1

Start by seasoning each pork chop with salt and pepper.

Step 2

Then wrap each pork loin in a plastic wrap. Flatten the meat to about 1/4 inch or 1/8 inch thick with any hard object (e.g. bottom of a wine bottle or the butt of your knife).

Step 3

Next, put the tenderized meat into the freezer for one-hour. This process will help season the meat and firm up before battering and frying. Take them out and set aside

Step 4

Prepare three bowls – one with flour, one with beaten eggs and the last one with breadcrumbs.

Step 5

Let's prep each pork chop: Dip first into the flour, then into the egg mixture and finally into the bread crumbs. Make sure you get in there with your hands and cover every nook and cranny!

Step 6

If you don't plan to cook all of them at once, wrap the remaining pieces in plastic wrap. Store those in the fridge

Step 7

Bring the oil up to 350 degrees Fahrenheit (~170 Celsius) on medium-high heat.

Step 8

Then fry the pork cutlet until both sides are golden brown, turning them over a few times with tongs. It will take roughly 10 minutes.

Step 9

Cut them into strips and enjoy!

Step 10

Homemade Donkatsu Sauce (Optional)

Step 11

Pour water, Worcestershire sauce, ketchup in a large bowl and mix them together.

Step 12

Then put a frying pan on low heat. Place butter and flour into the frying pan. Mix the two together throughly in the pan to make a simple rue.

Step 13

Then pour the mixture from the bowl into the frying pan. Stir constantly until the mixture starts to boil.

Step 14

Let the mixture boil for 2 minutes - remember to keep stirring.

Step 15

Put a pinch of black pepper and sauce is ready. Pour on top of the donkatsu.