Seungwoo Dad's "Wang" Donkatsu (Western-style Pork Cutlet)
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.
Ingredients needed 2 servings
Recipe
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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