Crispy Donkatsu with Gochujang Slaw
Pork cutlets breaded and fried until golden, served over crunchy cabbage slaw tossed with gochujang for a Korean twist. Sharp, spicy, satisfying—ready in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 580
- Protein
- 42g
Ingredients
- 1 lb pork shoulder or butt, boneless
- 3 tbsp gochujang (Korean red chili paste)
- 3 cups napa cabbage, chopped
- ½ cup all-purpose flour
- 2 whole eggs
- 1 cup panko breadcrumbs
- 2 tbsp rice vinegar
- 1 tbsp sesame seeds
Instructions
- 1
Slice pork into 4 thin cutlets (~0.5 inches). Pound between plastic wrap until 0.25 inch thick.
- 2
Toss cabbage with gochujang, rice vinegar, salt, and pepper. Set aside to soften, ~5 minutes.
- 3
Set up breading station: flour in one shallow bowl, beaten eggs in another, panko in a third.
- 4
Coat each pork cutlet in flour, shaking off excess. Dip in egg, then press into panko, coating both sides.
- 5
Heat neutral oil in a large skillet over medium-high until it shimmers. Fry cutlets 3 minutes per side until golden brown and cooked through.
- 6
Divide slaw between plates. Top with a cutlet, drizzle pan juices, and garnish with sesame seeds. Serve hot.
Tools you’ll need
- cutting board
- meat mallet
- three shallow bowls
- plastic wrap
- 12-inch skillet
- tongs
- paper towels
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
