Donkatsu with Cheese (Fried Pork Cutlet)

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 for 30 minutes.

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 crumbs.

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 until it reaches an internal temperature of 145°F. Serve with rice and katsu sauce, enjoy!