Prep time: 15 min

Cook time: 20 min

Total: 35 min

Serves: 4 servings


  • 1 lb pork loin

  • 1/2 cup flour

  • 2 cup panko breading

  • 2-3 eggs, beaten

  • 1/4 head green cabbage

  • 1 lemon-optional for cabbage

Pork marinade:

  • 1 1/2 tbsp soy sauce

  • 1/2 tbsp minced garlic

  • 3/4 tsp ginger powder

  • 1 tbsp mirin or rice wine vinegar

  • pinch of ground pepper

Donkkaseu sauce:

  • 1/4 cup ketchup

  • 1/4 cup Worcestershire sauce

  • 2 2/3 tbsp sugar

  • 1/2 cup water

  • 2 tbsp unsalted butter

  • 1/4 cup flour

  • 1/4 heavy cream

  • pinch of ground pepper


  1. Use a meat tenderizer or the back of a heavy kitchen knife to pound and flatten the pork loin to your desired thickness.

  2. In a small bowl, stir together the ingredients from the pork marinade. Add the meat and the marinade to a zip lock bag mix and set aside for 30 minutes.

  3. While the pork marinades, make your salad by shredding the cabbage and letting it sit in cold water with your lemon wedges until you're ready to plate. (Drain your cabbage right when you're going to serve your food).

  4. To make the donkkaseu "gravy", start by making your roux, add butter to a small skillet over medium heat. When the butter is melted, add the flour and whisk until the butter and flour are combined and all the lumps are removed. Whisk in your ketchup, Worcestershire sauce, sugar, pepper, heavy cream and water. Cook over medium heat while whisking often for 7-8 minutes or until the sauce has thickened. Turn off the heat and set aside.

  5. When ready to cook, separate the eggs, flour and panko breading into 3 separate bowls or plates like an assembly line.

  6. Dust tenderized pork in flour, shake off excess then dip in beaten eggs and coat evenly. Finely coat evenly with prepared panko by pressing slightly onto the meat.

  7. In a frying pan, add oil and heat to a medium high. Test your oil before adding your pork! Fry each pork cutlet for about 3-4 minutes on each side or until the coating is golden brown. Take out and let it rest on paper towels to get rid of excess oil.

  8. When the cutlets are cooled, slice them into 4-5 pieces horizontally, plate with your cabbage and add your sauce over the pieces and use the sauce as dip. You can eat over white rice or your favorite side dishes. Enjoy!

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