👨‍🍳 조리법

1. 1

   Prepare the pork: Place each pork loin chop between two sheets of plastic wrap or parchment paper. Using a meat mallet or the bottom of a heavy pan, gently pound the pork to an even thickness of about 1/4 inch. This helps tenderize the meat and ensures even cooking. Season both sides generously with salt and black pepper.

   ⏱️ 10 minutes
2. 2

   Set up the breading station: Prepare three shallow dishes. In the first, place the flour. In the second, add the lightly beaten eggs. In the third, place the panko breadcrumbs. Ensure the panko is spread out evenly.

   ⏱️ 5 minutes
3. 3

   Bread the pork cutlets: Dredge each pork cutlet first in the flour, shaking off any excess. Then, dip it into the beaten eggs, ensuring it's fully coated. Finally, press the cutlet firmly into the panko breadcrumbs, making sure both sides are completely covered. Gently press the panko onto the pork to help it adhere.

   ⏱️ 10 minutes
4. 4

   Fry the cutlets: Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F (175°C). Carefully lower 1-2 breaded pork cutlets into the hot oil, being careful not to overcrowd the pot. Fry for about 3-5 minutes per side, or until the cutlets are a deep golden brown and cooked through. The internal temperature should reach 145°F (63°C).

   ⏱️ 10 minutes
5. 5

   Drain and serve: Using a slotted spoon or tongs, remove the cooked cutlets from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. This helps maintain crispiness. Let them rest for a minute or two.

   ⏱️ 2 minutes
6. 6

   Serve immediately: Slice the donkkaseu into strips. Serve hot with a generous portion of finely shredded cabbage and a side of warm donkkaseu sauce for dipping.