Donkatsu with Cheese (Fried Pork Cutlet)

Christine Lee's avatar
Christine Lee

Ingredients

  • 8
    oz. low-moisture mozzarella
  • 4
    pieces Pork cutlet
  • 1
    cup all purpose flour
  • 2
    eggs
    beaten
  • 1/8
    tsp tumeric powder (optional)
  • 1
    cup panko bread crumbs
  • canola oil

Instructions

1
Cut your 8 oz. low-moisture mozzarella cheese into 4 even pieces. Set it aside to use later. Next, using a meat tenderizer tool, pound your 4 pieces Pork cutlet until it is about 1/8-inch thick.
2
Place a stick of mozzarella in the center of each pork cutlet and carefully roll to wrap the cheese. Use a piece of plastic wrap to cover each pork roll. Repeat this step for the remaining pork cutlets and cheese. Chill the rolled pork in the refrigerator
3
Unwrap the chilled pork cutlet rolls and sprinkle a little 1/8 tsp tumeric powder (optional). This helps get rid of the "meaty" smell pork may have. Dredge each pork cutlet roll in 1 cup all purpose flour, then into 2 eggs (beaten) and 1 cup panko bread
4
Fill a dutch oven or heavy-bottomed pot half way with canola oil. Heat the oil to 350°F-360°F. 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 un
Christine Lee's avatar
Cut your 8 oz. low-moisture mozzarella cheese into 4 even pieces. Set it aside to use later. Next, using a meat tenderizer tool, pound your 4 pieces Pork cutlet until it is about 1/8-inch thick.