돈까스 Donkatsu Recipe

Prepare and pound

Trim any large fat or silver skin from the pork chops. Place a pork chop between two sheets of plastic wrap or inside a zip-top bag. Using a meat mallet or heavy skillet, gently pound from the center outward until the cutlet is about 1/4 inch (6 mm) thick and even. Repeat with remaining chops.

Season both sides of each pounded cutlet with salt, black pepper, and optional garlic powder. Let rest at room temperature for 10 minutes while you prepare the breading station.

Set up

Place the flour in a shallow wide dish. In a second shallow dish, whisk the eggs with the milk until combined. In a third dish, combine panko breadcrumbs and optional grated parmesan; fluff the panko with a fork to remove clumps.

Dredge each seasoned cutlet in flour, shaking off excess. Dip into the egg mixture, allowing excess to drip back into the bowl. Press into the panko mixture, coating thoroughly and pressing gently so the panko adheres well. Transfer to a wire rack and repeat with remaining cutlets. Let breaded cutlets rest on the rack for 10 minutes to help the coating set.

Heat oil

Pour oil into a heavy pot or deep skillet to a depth of about 1 to 1.5 inches (2.5–4 cm). Heat over medium-high until the oil reaches 170–175°C (340–350°F). If you don't have a thermometer, test with a small piece of panko: it should sizzle and turn golden in about 30–40 seconds.

Fry cutlets in batches without overcrowding the pan. Carefully lower one cutlet into the oil and fry for 3–4 minutes per side, turning once, until the crust is deep golden brown and an instant-read thermometer inserted into the thickest part reads 63–65°C (145–150°F). Adjust heat to maintain oil temperature in the 160–175°C range.

Use tongs to transfer fried cutlets to a wire rack set over a baking sheet to drain. Keep warm in a 90–100°C (200–210°F) oven if needed while frying remaining cutlets.

If using store-bought tonkatsu sauce, pour into a small bowl for serving. For homemade quick tonkatsu sauce: whisk together 3 tbsp ketchup, 2 tbsp Worcestershire sauce, 1 tbsp soy sauce, 1 tbsp mirin (or rice vinegar + 1 tsp sugar), and 1 tsp Dijon mustard — adjust to taste.

Slice each cutlet into 5–6 strips against the grain. Serve immediately over shredded cabbage with lemon wedges and a generous drizzle or side of tonkatsu sauce. Accompany with steamed rice if desired.