Donkatsu (돈까스) is a Korean twist on the original Japanese dish, Tonkatsu (fried pork cutlet). It’s such a humble but delicious dish. Every bite is crunchy, savory, and so comforting. If you’ve never had donkatsu before, it’s very similar to schnitzel.
This version of donkatsu is stuffed with mozzarella cheese, which makes it even more delicious. That cheese pull with every bite is so yummy that you’ll find yourself making this recipe over and over!
Can I use other types of meat for this recipe?
The answer is yes!
You can substitute pork for chicken breast/thigh or even flank steak.
What you’ll need to make cheese donkatsu at home:
- low-moisture mozzarella
- pork cutlets
- all-purpose flour
- eggs
- turmeric powder (optional): sprinkling a little bit of turmeric powder on the pork cutlets helps with getting rid of the ‘meaty’ smell pork may sometimes have.
- panko bread crumbs
- neutral cooking oil for frying
Video Tutorial
Other Asian recipes you may like:
- Korean Spicy Chicken
- Kimchi Fried Rice with Corn Cheese
- Easy Red Curry Noodle Soup
- Crispy Seaweed-Wrapped Tofu
- 10 Minute Kimchi-Jjigae (Korean Kimchi Stew)
Cheese Donkatsu (Fried Pork Cutlet)
This cheese stuffed donkatsu (fried pork cutlet) recipe is one you will make over and over! Every bite is crunchy, savory, and so comforting. If you've never had donkatsu before, it's very similar to schnitzel.
Servings: 4 servings
Ingredients
- 8 oz low-moisture mozzarella
- 4 pieces pork cutlet
- 1 cup all purpose flour
- 2 eggs beaten
- ⅛ tsp turmeric powder optional
- 1 cup panko bread crumbs
- neutral cooking oil for frying
Instructions
- Cut your 8 oz. low-moisture mozzarella cheese into 4 even pieces. Set it aside to use later.
- Using a meat tenderizer tool, pound your 4 pieces pork cutlet until it is about ⅛-inch thick.
- Place a stick of mozzarella in the center of each pork cutlet. Starting from the bottom, carefully roll to wrap the cheese (imagine a spring roll). Use a piece of plastic wrap to cover each pork cutlet roll, making sure the ends are tightly sealed. Repeat this step for the remaining pork cutlets and cheese. Chill the rolled pork cutlets in the refrigerator for at least 30 minutes.
- Unwrap the chilled pork cutlet rolls and sprinkle a little tumeric powder (optional). This helps get rid of the "meaty" smell pork may have. Dredge each pork cutlet roll in all purpose flour, then into the beaten eggs, and then into the panko bread crumbs.
- Fill a dutch oven or heavy-bottomed pot halfway with your choice of neutral cooking oil (I used canola oil). Heat the oil to 350ºF-360ºF. Once your oil is hot, carefully drop your pork cutlet rolls into the oil. Try not to overcrowd your pot to prevent uneven cooking. Deep fry your pork cutlets until it reach an internal temperature of 145ºF. Serve with rice and katsu sauce, enjoy!
Notes
