Donkatsu is originally a Japanese dish that was first introduced in the late 19th century but it's now commonly found in Korean restaurants everywhere. It’s a popular Asian dish that consists of breaded, deep-fried pork cutlet one to two centimeters thick and sliced into bite-sized pieces. It is generally served with bop (steam white rice), vegetables such as broccoli, radish, shredded cabbage and/or miso soup. Either pork fillet or pork loin cut may be used and the meat is usually salted, peppered and dipped in a mixture of flour, beaten egg and panko (Japanese breadcrumbs) before being deep fried. Regardless of the presentation, donkatsu is most commonly eaten with a type of thick Japanese Worcestershire sauce that uses puréed apples as a principal ingredient. Different variation of donkatsu exists which chicken or beef can be used as an alternative to pork.   RECIPE INGREDIENTS 4 boneless pork chops, ½ inch thick 2 tablespoons flour 1 beaten egg ½ cup of panko (Japanese bread crumbs) Vegetable oil (for frying) Salt & pepper COOKING DIRECTIONS Pound pork to ¼ inch thickness. Coat with flour, then dip into egg, and finally coat thoroughly with Panko. Deep fry in 1 inch vegetable oil, heated to 350º, 3 minutes on each side, or until golden brown. Serve with rice, vegetables and/or miso soup.