DONKATSU RECIPE (Korean-style breaded pork cutlets) | 바삭바삭한 돈까스 레시피

Ingredients: - 20 pieces of boneless pork chops - 1 cup flour - 1 tsp salt - 1 tsp black pepper - 1 tbsp butter, room temp - 1 tbsp granulated sugar - 1 tsp finely minced garlic or garlic powder - 4 eggs - 1/4 cup water - around 2 cups panko breadcrumbs (adjust as needed) - around 2 cups all purpose flour (adjust as needed) - vegetable oil for frying (enough to fill pan at least 1 inch) Directions: 1 remove excess fat from each pork chop 2 pound each pork chop with a mallet on each side 3 to make the wet batter, combine the flour, salt, black pepper, butter, sugar, eggs, and water in a large bowl 4 mix to combine 5 set up a station of the pounded pork chops, the wet mixture, and the panko breadcrumbs 6 take one pork chop and place in flour - patting gently to cover both sides with flour 7 remove and excess flour and place the floured pork chop in the wet mixture 8 repeat steps 6 and 7 until all pork chops are covered in flour and have been placed and coated in the wet mixture bowl 9 let the pork chops rest in the wet mixture for 3 hours in the fridge 10 after 3 hours, take a pork chop out of the wet mixture and place into a large plate of panko breadcrumbs 11 coat the entire pork chop in breadcrumbs, pressing down firmly to make sure the breadcrumbs adhere and do not fall off 12 repeat this process for the rest of the pork chops, until they are all coated in breadcrumbs 13 fill a deep pan with vegetable oil (at least 1 inch), and turn the heat to high 14 once the oil is hot enough, place a few pork chops in the oil, making sure not to overcrowd the pan 15 fry for around 1 minute on each side, until it is golden brown *to make the sauce, combine equal parts mayonnaise and ketchup* 16 serve with a side of sliced cabbage and kimchi & enjoy!