Donkatsu is one of the famous dishes of Japan. It is basically a breaded pork cutlet and served in many variations.

• Pad pork with paper towel to absorb excess blood.
• Season the pork with salt, pepper, and other seasonings according to taste. (Paprika)
• Whip eggs in a small bowl and set a side.
• Put flour on a plate and set a side.
• Put Panko bread crumb on a plate and set a side.
• Preheat the oil on medium to low heat.
• Start by coating the pork in flour. A thin coat is preferred.
• Dip the floured pork in the egg and transfer onto the Panko bread crumb plate.
• Coat the pork with Panko bread crumbs liberally.
• Set the pork on a separate clean plate.
• Repeat procedure for all pieces of pork.
• When oil is correct temperature, place pork in oil CAREFULLY one by one.
• Cook pork until the blood surfaces to the top of the pork meat, then turn over.
• Continue cooking pork, checking the underside until the color matches the topside.
• When color matches the topside, the pork is DONE!!!