Donkkaseu (Korean Style)

Ingredients

• 4 pieces Pork loin chops
• 1 teaspoon Salt and black pepper
• 0.5 cup All-purpose flour
• 2 large Eggs, beaten
• 2 cups Panko breadcrumbs
• 3 tablespoons Unsalted butter
• 4 tablespoons Ketchup
• 3 tablespoons Worcestershire sauce
• 0.25 cup Milk
• 1 tablespoon Sugar
• 3 cups Vegetable oil for frying
• 0.5 cup Water

Instructions

1. 1

   Place the pork chops between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick and significantly larger in surface area.

2. 2

   Season both sides of the flattened pork with salt and black pepper, then let them rest for 10 minutes.

3. 3

   Prepare three shallow bowls: one with flour, one with the beaten eggs, and one with panko breadcrumbs. Coat each pork piece in flour, then egg, and finally press firmly into the panko.

4. 4

   In a small saucepan over medium heat, melt the butter and whisk in 2 tablespoons of flour to create a roux. Cook until light brown.

5. 5

   Slowly whisk in the water, ketchup, Worcestershire sauce, sugar, and milk. Simmer the sauce for 5 minutes until thickened into a smooth gravy.

6. 6

   Heat the vegetable oil in a large deep skillet to 350°F (175°C).

7. 7

   Fry the pork cutlets one at a time for 3-4 minutes per side until the exterior is deep golden brown and crispy.

8. 8

   Drain the cutlets on a wire rack for a minute, then serve immediately drizzled generously with the warm gravy.