Tonkatsu (Korean-Style Pork Cutlet, 돈가스)
My notes for this recipe
When I first came to Germany, schnitzel immediately reminded me of Korean-style tonkatsu.
Tonkatsu originally came from Japan, but the version many Koreans grew up with is often thinner and flatter than Japanese tonkatsu. The pork is pounded like schnitzel, coated in flour, egg, and breadcrumbs, then fried until crisp.
This style is often called gyeongyangsik tonkatsu in Korea. It is usually served with rice, shredded cabbage, and a sweet brown sauce.
For this recipe, use pork loin rather than tenderloin. Pounding the meat evenly helps it cook quickly and stay tender.
How I cook it
Prepare the pork
Cut the pork loin into suitable portions. Pound each piece evenly thin with a meat mallet, similar to schnitzel. Season both sides with salt and black pepper.
Prepare the breading station
Place the flour, beaten eggs, and breadcrumbs in three separate shallow dishes or bowls. Arrange them in this order: flour, egg, then breadcrumbs.
Bread the pork
Coat each piece of pork completely in flour and gently shake off any excess. Dip it into the beaten egg, then coat it evenly with breadcrumbs.
Fry the tonkatsu
Heat enough neutral cooking oil in a frying pan for shallow frying. Fry the breaded pork in batches until the coating is golden brown and the pork is cooked through. Remove from the oil and let it rest briefly.
Fry again and serve
For an extra-crisp coating, fry each piece a second time briefly. Remove from the pan and let the excess oil drain. Serve with rice, finely shredded cabbage, and tonkatsu sauce.
