Donkatsu - Korean Breaded Pork Cutlet

The recipe Donkatsu - Korean Breaded Pork Cutlet could satisfy your Korean craving in around 30 minutes. This main course has 557 calories, 38g of protein, and 27g of fat per serving. This recipe serves 4 and costs $2.08 per serving. A mixture of cabbage, pork chops, flour, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Foodista. 2 people found this recipe to be flavorful and satisfying. It is a good option if you're following a dairy free diet. Overall, this recipe earns a solid spoonacular score of 80%. Donkatsu - Korean Breaded Pork Cutlet, Donkatsu - Korean Breaded Pork Cutlet, and Breaded Chicken Cutlet with Ham, Triple Creme Cheese and Baby Arugula are very similar to this recipe.

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

•1/4 head cabbage, thinly shredded

•1/2 carrot, grated or shredded

•2 beaten eggs

•1/2 cup flour

•katsu sauce

•2 cups panko bread crumbs

4 boneless pork chops (thin cut)

•salt and pepper to taste

•vegetable oil

Equipment:

frying pan

paper towels

Cooking instruction summary:

  1. Trim off fat from pork chops (usually on the sides), then pound into thin pieces with tenderizer. Season 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.
  4. 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.
  5. Remove cutlets from the oil and drain on paper towel to remove excess oil and cool.
  6. Drain shredded cabbage well. Cut each cutlet into small pieces and serve on plate with cabbage slaw.
  7. Serve with katsu sauce for dipping and serve with rice.

 

Step by step:


1. 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.

2. 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.

3. Remove cutlets from the oil and drain on paper towel to remove excess oil and cool.

4. Drain shredded cabbage well.

5. Cut each cutlet into small pieces and serve on plate with cabbage slaw.

6. Serve with katsu sauce for dipping and serve with rice.


Nutrition Information:

Quickview
556 Calories
38g Protein
27g Total Fat
38g Carbs
33% Health Score
Limit These
Calories
556k
28%

Fat
27g
42%

  Saturated Fat
6g
41%

Carbohydrates
38g
13%

  Sugar
4g
5%

Cholesterol
171mg
57%

Sodium
542mg
24%

Get Enough Of These
Protein
38g
76%

Selenium
64µg
92%

Vitamin B1
1mg
90%

Vitamin B3
13mg
69%

Vitamin K
71µg
69%

Vitamin B6
1mg
57%

Phosphorus
430mg
43%

Vitamin B2
0.57mg
34%

Vitamin A
1453IU
29%

Vitamin C
21mg
26%

Manganese
0.5mg
25%

Folate
96µg
24%

Potassium
726mg
21%

Zinc
3mg
20%

Iron
3mg
20%

Vitamin B5
1mg
17%

Vitamin B12
1µg
17%

Magnesium
61mg
15%

Fiber
3g
14%

Vitamin E
1mg
11%

Calcium
104mg
10%

Copper
0.2mg
10%

Vitamin D
0.98µg
7%

covered percent of daily need
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