Donkatsu - Deep-fried Pork Cutlet

Ingredients

• 4 piecesPork loin
• 270 g (3 cups)Breadcrumbs
• 125 g (1 cup)Plain flour (panko is also very nice)
• 2Eggs
• A few shakesSalt
• A few shakesBlack pepper
• 180 ml (¾ cup)Water
• 60 ml (¼ cup)Ketchup
• 45 ml (3 tablespoons)Worcestershire sauce
• 12 g (1½ tablespoons)Plain flour
• 21 g (1½ tablespoons)Butter
• 12 g (1 tablespoon)Sugar
• A few shakesBlack pepper

Instructions

1. 1

   Season the pork

   Season each pork loin piece with salt and black pepper.

2. 2

   Tenderise the meat

   Wrap each piece in cling film and flatten it to about 6 mm (¼ inch) or 3 mm (⅛ inch) thick using a sturdy object, such as the base of a wine bottle or the handle end of a knife.

3. 3

   Chill the cutlets

   Put the tenderised pork in the freezer for 1 hour to let it take on the seasoning and firm up before coating. Remove it and set it aside.

4. 4

   Set up the coating

   Prepare three bowls: put the flour in one, beat the eggs in another, and add the breadcrumbs to the third.

5. 5

   Coat the pork

   Dip each piece first in flour, then in the beaten egg, and finally in the breadcrumbs, covering all sides and edges. If you are not cooking every cutlet now, wrap the remaining pieces in cling film and keep them in the fridge.

6. 6

   Fry until golden

   Heat oil over a medium-high heat to 170°C (350°F). Fry the cutlets, turning them several times with tongs, until both sides are golden brown; this takes roughly 10 minutes.

7. 7

   Slice and serve

   Cut the cooked cutlets into strips and enjoy.

8. 8

   Mix the sauce

   For the optional sauce, combine the water, Worcestershire sauce and ketchup in a large bowl.

9. 9

   Make a roux

   Set a frying pan over a low heat. Add the butter and flour and stir them together thoroughly to make a roux.

10. 10

    Thicken the sauce

    Pour the bowl mixture into the pan and stir constantly until it begins to boil. Keep stirring as it boils for 2 minutes.

11. 11

    Finish the sauce

    Stir in a pinch of black pepper, then pour the sauce over the donkatsu.

What is donkatsu?

Donkatsu is a Japanese-style breaded pork cutlet, commonly served sliced into strips. It belongs to the family of yoshoku dishes: Western-inspired cooking adapted to Japanese tastes.

This version keeps the pork thin and coats it in breadcrumbs before frying, then offers a quick ketchup and Worcestershire sauce finished with a buttery roux.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 45g protein, 55g carbs, 30g fat.

Pork supplies most of the protein, while the breadcrumbs, flour and sugar contribute carbohydrates. The frying oil, butter and pork contribute fat; the amount of oil absorbed can vary, so this is an estimate. Serve with vegetables and rice in a portion that suits your appetite for a more balanced plate.

Choosing the coating

Pork: Loin gives you a relatively lean cutlet that can be flattened to an even thickness. The recipe also seasons the meat before chilling, so the salt and pepper are in place before the coating goes on.

Crumbs: Use the stated breadcrumbs or panko, which is noted as an option in the ingredient list. Keep the flour, beaten egg and crumbs in separate bowls to make coating straightforward.

Flattening and chilling

Even thickness: Wrap each piece before flattening it, and work carefully so the meat spreads without tearing. The method gives a range of about 3–6 mm, depending on how thin you want the cutlets.

Chilling: The recipe calls for 1 hour in the freezer, then setting the pork aside before breading. This firms the pieces and makes them easier to handle.

Getting an even crust

Flour first: Coat each cutlet in flour before dipping it in egg; this gives the wet coating a surface to cling to.

Egg and crumbs: Let the egg cover the whole piece, then press breadcrumbs over the faces and edges. The method emphasises covering every nook and cranny for a consistent crust.

Frying and doneness

Oil temperature: Heat the frying oil to 170°C (350°F) over a medium-high heat, as directed. Turn the cutlets several times with tongs so both sides brown.

Timing: The recipe estimates roughly 10 minutes, but the cutlets' thickness and the oil temperature affect how quickly they cook. Look for a golden-brown crust and check that the pork is cooked through before serving.

Making the optional sauce

Roux: Stir the butter and flour together over a low heat to form the base. Mixing them thoroughly before adding liquid helps make a smooth sauce.

Finish: Add the water, ketchup and Worcestershire mixture gradually while stirring constantly. Let it boil for 2 minutes with continued stirring, then add a pinch of black pepper.

Serving ideas

Serve the sliced cutlets with the optional sauce, either spooned over the top or alongside for dipping. Rice and a simple vegetable side make the plate more complete.

Add the sauce just before eating if you want to keep more of the breadcrumb crust crisp.

Recipe notes & tips

• Flatten the pork while it is wrapped to help keep the work surface clean.
• Set out all three coating bowls before you begin breading.
• Press the breadcrumbs gently onto the edges as well as the flat sides.
• Use tongs to turn the cutlets several times while frying.
• Keep uncooked, coated cutlets you are saving wrapped in the fridge.
• Stir the sauce continuously as it comes to the boil and during its 2-minute boil.

Variations

• Try panko: Use panko in place of the listed breadcrumbs for a different crumb texture.
• Serve sauce on the side: Keep the cutlet crisp by offering the sauce for dipping.
• Add vegetables: Pair the cutlets with a simple cooked or fresh vegetable side.
• Adjust the sauce: Add the black pepper gradually and season to your taste.
• Make extra cutlets: Keep uncooked pieces wrapped in the fridge if you are not frying them all at once.

Common mistakes to avoid

• Uneven thickness: Flatten the pork evenly so the cutlet cooks more consistently.
• Missed patches: Cover the whole piece with flour, egg and breadcrumbs, including the edges.
• Oil too cool: Bring the oil to 170°C before frying so the cutlets can brown as intended.
• Unwatched frying: Turn the cutlets several times and check that they are cooked through.
• Lumpy sauce: Stir the butter and flour thoroughly before adding the liquid mixture.
• Scorched sauce: Keep the pan on low heat and stir constantly as the sauce boils.

How to store

Keep uncooked cutlets that you are not frying straight away wrapped in the fridge, as directed. The recipe does not specify storage for cooked cutlets; refrigerate leftovers promptly in a covered container and reheat until piping hot, noting that the crust may soften.

Frequently asked questions