Korean · Dinner
Korean Fried Pork Cutlet
A boneless pork loin cutlet pounded thin, coated in flour, egg and panko, then deep fried until golden and shattering-crisp. Sliced into strips and served with a tangy-sweet fruit-based sauce, shredded cabbage and steamed rice, contrasting crunchy exterior with tender meat.
$5
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
712Calories
42.3gProtein
33.6gFat
57.8gCarbs
14.2gSugar
3.4gFiber
1015mgSodium
277mgChol
6.9gSat Fat
870mgPotassium
95mgCalcium
3.8mgIron
1.1mcgVitamin B12
22mgVitamin C
protein-rich
sweet-heat
thirty-min-meals
all-time-classics
Instructions
1
Prep
Season the pork loin cutlet with salt and pepper, then pound to even 1/2-inch thickness with a meat mallet.
2
Dredge
Coat the cutlet in flour, dip in beaten egg, then press into panko until fully crusted on both sides.
3
Rest
Let the breaded cutlet sit on a rack for 5 minutes so the coating adheres firmly before frying.
4
Fry
Heat vegetable oil to 340°F in a deep pan over medium-high heat. Fry cutlet 3 to 4 minutes per side until deep golden and coating is rigid and crisp.
5
Simmer
Combine ketchup, worcestershire sauce, honey and apple cider vinegar in a small saucepan over low heat, stirring 1 to 2 minutes until glossy.
6
Plate
Slice the cutlet into 1-inch strips, arrange beside shredded cabbage and rice, drizzle with sauce or serve alongside for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g pork loin cutlet, butterflied and pounded thin
- 4 tbsp4 tbsp all-purpose flour
- 22 large eggs, beaten
- 1 cup90g panko breadcrumbs
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 cup480ml vegetable oil, for frying
- 4 tbsp4 tbsp ketchup
- 2 tbsp2 tbsp worcestershire sauce
- 2 tsp2 tsp honey
- 1 tsp1 tsp apple cider vinegar
- 140g140g cabbage
- 190g190g cooked white rice
