Donkatsu - Korean Breaded Pork Cutlet

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