Empty My Fridge
Korean Pork Cutlet, Donkasu
Ingredients
- Butter3 tbsp
- Onion · diced⅓ cups
- Flour3 tbsp + 1 cup
- Chicken stock½ cups
- Worcestershire sauce½ cups
- Ketchup½ cups
- Heavy cream2 tbsp
- Sugar2 tbsp
- Salt1 tsp
- Black pepper
- Pork chop · boneless2 pieces
- Pepper1 tsp
- Garlic powder1 tsp
- Egg · beaten3
- Breadcrumb4 cups
- Frying oil
- Rice · cooked
- Cabbage · shredded
- Pickle
- Dinner roll
Instructions
- Melt the butter in a large skillet over medium-low heat. Add the diced onion and sauté until soft, about 5 minutes.
- Add the flour and cook, stirring, until the roux turns brown, about 5 to 7 minutes.
- Meanwhile, mix the chicken stock, Worcestershire sauce, ketchup and heavy cream in a bowl. Pour into the pan and whisk. Season with sugar, salt and pepper.
- Bring to a soft boil and simmer for 3 to 5 minutes, stirring occasionally, until thickened. Keep warm.
- Butterfly the thick pork chops. Season both sides of each with 1/2 tsp salt, 1/2 tsp pepper and 1/2 tsp garlic powder. Optionally place between plastic wrap and pound to flatten to about 12 inches wide.
- Set up three dishes: flour, beaten eggs, and panko mixed with 4 Tbsp water. Dredge each cutlet in flour, shake off the excess, dip in egg, then press into the panko to coat evenly.
- Heat frying oil to 350°F in a pan wide enough for the cutlets. Fry one cutlet at a time for 2 to 3 minutes per side, until cooked through and golden brown. Pan or shallow frying also works, though cooking may take a little longer. Drain on paper towels.
- Serve the cutlets with rice topped with black sesame seeds, shredded cabbage with pink dressing, pickles and a dinner roll, with sauce poured over as desired.
Summarized from Seonkyoung Longest's video. Watch it for the details.
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