Donkkaseu (Breaded Pork Cutlet)

After making donkkaseu (breaded pork cutlets) several times now,
they keep getting better and tastier after each attempt. 

I have been doing a lot of frying of late and today was no exception. I made an original Japanese dish named donkkaseu (or donkatsu in Japanese), which is breaded and deep-fried pork cutlets. This is a wildly popular dish in Korea and there are quite a few restaurants devoted to this dish only. Personally, I have had this many times in Korea and they usually serve it the same way–breaded pork cutlet with donkatsu sauce, thinly sliced cabbage with ketchup & mayo dressing, and an ice cream scoop full of rice. If you want to make it yourself at home, you can buy pre-made breaded pork cutlets at most Asian markets and fry them up yourself. I decided to do it from scratch because you can make extra breaded cutlets for future meals and they keep well in the freezer  (and it’s much cheaper too). The family members loved it and I will most likely try the same recipe using fish or chicken later.


Servings: 4 people
Prep time: 20 minutes
Cook time: 25 minutes


  • 4 boneless pork chops or loin (thin cut)
  • 2 beaten eggs
  • 2 cups panko bread crumbs
  • 1 cup flour
  • canola or peanut oil
  • katsu sauce
  • salt and pepper to taste
  • cabbage, shredded
1) Trim off fat from pork chops (usually on the sides), then pound into thin pieces with tenderizer. Season generously 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. Throw in bread crumbs to check if the oil is hot.
4) Fry until golden brown and cooked through, usually about 8~10 minutes total if fully submerged in oil.
5) Remove cutlets from the oil and drain on paper towel (or wire rack) to remove excess oil, let cool for a few minutes.
6) Serve with katsu sauce and rice. Enjoy!

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