Dan Gass (Korean Breaded Pork Cutlet)

This is an Asian Dish. Invented by the Japanese and adopted by the Koreans. This is a well known favorite in Korea. 

Don't try this if you are afraid of garlic! :)

1-2 lbs pork loin, sliced into chops

2 crushed cloves of garlic

1-inch chunk of fresh ginger, peeled & crushed to a paste (or look for ginger paste in your local Asian market)

salt

pepper

flour

1 beaten egg for dipping

bread crumbs (I used Panko)

Oil for frying

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Mix together garlic paste and ginger paste.

Score each side of the pork slices (1/8 inch deep) and rub in some of the garlic and ginger paste.

Let stand for 15 minutes to marinade.

Sprinkle with salt and pepper. Dust in flour, dip into egg and dredge in bread crumbs. Fry in hot oil. 

Brown well on both sides. Drain on paper towels as you remove from pan. 

Enjoy!

Smash the garlic, mix with smashed ginger

Trim excess fat from loin, slice pork loin into chops

Score the flat side of chops

Spread ginger/garlic paste between the chops

Rub into meat, allow to sit for 15 minutes

The recipe does call for salt AND pepper. I don't normally add salt before cooking. I just added pepper. You can always salt at the table if you feel it needs it.

Ready to bread chops

Dredge in flour

Dip into egg

Cover in bread crumbs

Fry in hot oil

Brown on both sides. Don't undercook pork.

Serve hot. Enjoy!