12 Nov



1lb Pork Tenderloin (Butterflied to make cutlets) Or Chicken, Fish or Beef
1-1/2 Cups Sushi Chef Pank Bread Flakes
1 Egg, Whisked
3/4 – 1 Cup Flour
Kosher Salt & Peper
1/4 – 1/2 Cup of Peanut Oil
Donkatsu Sauce


  1.  Butterfly the pork tenderloin to the thickness you prefer. Use a meat tenderizer to pound the meat to desired thickness. This will also make your meat more tender. Salt & pepper to taste.
  2. Prepare three separate bowls. One with the panko bread flakes, one with flour and the other with a whisked egg.
  3. Evenly dredge your meat in the flour.
  4. Then dip in the egg and coat with the panko bread flakes. Press the panko gently onto the meat on each side and coat evenly.
  5. Heat a pan with peanut oil on medium high for several minutes. When the pan and oil is heated, place the katsu and allow to fry until golden and flip. If your piece of meat is on the thicker side, place a lid on after you have fried both sides of the katsu for a minute of so flipping in between.
Mayo & Ketchup Cabbage & Cucumber Side
1/2 Red or White Cabbage, Thinly Sliced
1 Small Cucumber, Julienned
1-3 Tbsp Mayo (give or take depending on how creamy you like it, taste as you go)
1-3 Ketchup (give or take, taste as you go)
Salt to Taste
Sprinkle of Scallions on top


  1. Thinly slice your cabbage and julienne the cucumber. Add mayo/ketchup mixture, salt and mix well. Sprinkle chopped scallions on top and serve with the katsu and rice.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: