Donkatsu à la Hurry Curry

Hi. I'm sorry about the super blurry pictures. Though I've had my camera for several years and the lens for just about as long... I still don't know how to use it. Hee hee. One day, my sister wanted to make donkatsu. And she did. And it was good. The next day, Andrew was coming to visit so I decided to make some for him as well. So I did. And it was good. The difference was that I finished it off in the oven because I'm afraid of deep frying things. Really, I am.

Here's what you do:

1. Go to the market and ask the butcher for some boneless pork chops. If they're too thick (which they will be), ask him to halve and flatten them for you.

2. Make some curry.

3. Make some rice.

4. Take out the tenderloin. Wait. I mean pork chops. Put a layer of saran wrap over them, use the meat tenderizer and further flatten them. Why? Because I said so. Pat them dry with a paper towel and season with s&p.

5. Similar to this, you're going to have 3 different plates/saucers/whatever of stuff. The first will have flour, the second eggs, and the third with panko and whatever seasoning you want. (S&P, onion/garlic powder, paprika... whatever.)

6. Heat up a skillet and melt some butter on it. Add some oil as well. Fry both sides of your donkatsu until it's nice and brown. Maybe 3-5 minutes on both sides.

7. Oh, I forgot to tell you. You should've preheated your oven to 350.

8. Place the donkatsu on a baking sheet and bake until cooked all the way through. (About 20-25 min)

9. Plate with rice and curry. And the red stuff if you have it.

If you don't like curry, serve with some donkatsu sauce. But then don't forget the chopped cabbage with thousand island dressing! (That's Korean style)