557 kcalDonkatsu - Korean Breaded Pork Cutlet
30 min serves 4
Dairy-Free
38gprotein38gcarbs27gfat
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
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Method
From foodista.com — read the original
- Trim off fat from pork chops (usually on the sides), then pound into thin pieces with tenderizer. Season with salt and pepper. Coat pork with flour, then beaten egg, and lastly panko bread crumbs.
- Heat vegetable oil in pan or skillet on medium heat. 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.
- Remove cutlets from the oil and drain on paper towel to remove excess oil and cool.
- Drain shredded cabbage well.
- Cut each cutlet into small pieces and serve on plate with cabbage slaw.
- Serve with katsu sauce for dipping and serve with rice.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com