Seungwoo Dad's "Wang" Donkatsu (Western-style Pork Cutlet)

Name: Seungwoo Dad's "Wang" Donkatsu (Western-style Pork Cutlet)
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Pork loin chunks; Salt to taste; Pepper to taste; Flour, as needed; Eggs, as needed; Bread (for breadcrumbs), as needed; Butter, as needed; Flour (for sauce), equal parts with butter; Cooking oil (for frying)

A nostalgic Western-style "Wang" Donkatsu, featuring pork loin pounded thin, coated in homemade wet breadcrumbs, fried to a crisp, and topped with an authentic brown sauce made by toasting butter and flour.

45 min Difficulty Normal Meat & mains

Main ingredients

PorkFlourEggsBreadButter

Ingredients needed 2 servings

Pork loin chunks
Salt to taste
Pepper to taste
Flour, as needed
Eggs, as needed

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Bread (for breadcrumbs), as needed

Butter, as needed

Flour (for sauce), equal parts with butter

Cooking oil (for frying)

Recipe

Carefully trim the pork loin by slicing the tough outer fascia and the fascia beneath the meat with the knife held horizontally.
Cut the trimmed pork loin into desired sizes, then pound evenly with a meat mallet to flatten it thinly and widely, tenderizing the meat.
Lightly season the flattened meat on both sides with salt and pepper.
Prepare moist, wet breadcrumbs by coarsely grinding bread using a blender or grater.
Evenly and thinly coat the seasoned meat with flour on all surfaces, then shake off any excess.
Dip the floured meat into beaten eggs, ensuring it's fully coated, then generously coat with the prepared breadcrumbs, pressing firmly.
Pour cooking oil into a pan and preheat to a medium temperature between 150-160°C (300-320°F). Fry the meat until golden brown, gently moving it to prevent sticking and burning.
In a pot, combine the flour for the sauce and an equal amount of butter. Stir constantly over low heat without burning until a light ivory color appears, creating a roux.
Once the roux is made, briefly turn off the heat. Add all sauce seasoning ingredients, mix well to avoid lumps, and simmer lightly to complete the Western-style sauce.
Place the crispy fried "Wang" Donkatsu on a plate and generously ladle the warm Western-style sauce over it to finish.

Trim the fascia from the pork loin, pound it thin and wide, and season with salt and pepper.
Coat the meat thoroughly in flour, egg wash, and homemade wet breadcrumbs in that order.
Fry in oil at 150-160°C until golden brown, then top with a brown sauce made from toasted butter and flour.

Cooking tips

It's crucial to coat the meat thinly and thoroughly with flour; otherwise, the egg wash and breadcrumbs will easily separate.
Wet breadcrumbs with uneven and coarse particles result in a more attractive shape and crispier texture when fried.
For beginners, maintaining a medium oil temperature of 150-160°C is key to prevent the outside from burning before the inside is cooked. Cook gently until the inside is done.
If butter is unavailable when making the sauce, margarine or regular cooking oil can be used to create the roux.

Recommended for

Those who miss the nostalgic, soft Western-style donkatsu sauce flavor from childhood restaurant meals.
Those who want to experience the texture of homemade wet breadcrumbs, which are much crispier and juicier than store-bought ones.
Those who want to cook a special, heartfelt meat dish for their family or children on the weekend.

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