Korean · Dinner
Korean Fried Pork Cutlet (High-Protein)
Panko-crusted pork loin cutlet, pounded thin and fried until deeply golden, then sliced and drizzled with a sweet-spicy Korean glaze of gochujang, honey, and garlic. Soft-boiled egg and edamame on the side boost protein, served with shredded cabbage and rice.
$6
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
812Calories
61.4gProtein
33.8gFat
68.3gCarbs
19.1gSugar
5.9gFiber
1450mgSodium
481mgChol
7.9gSat Fat
980mgPotassium
115mgCalcium
5.8mgIron
1.6mcgVitamin B12
22mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pound the pork loin cutlet between plastic sheets to an even 1/4-inch thickness, then season both sides with salt and black pepper.
2
Dredge
Coat the cutlet in flour, then beaten egg, then press firmly into panko breadcrumbs until fully covered on both sides.
3
Fry
Heat the vegetable oil in a heavy skillet to 350°F over medium-high heat and fry the cutlet 3–4 minutes per side until deep golden and internal temperature reads 145°F.
4
Rest
Lift the cutlet onto a wire rack over paper towels and rest 5 minutes so the crust stays crisp.
5
Plate
Slice the rested cutlet into strips, arrange over the cooked rice with cabbage, halved soft-boiled egg, and edamame, drizzle with the gochujang glaze whisked from gochujang, honey, rice vinegar, minced garlic, and sesame oil, scatter scallion on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork loin cutlet, pounded thin
- 22 large eggs, beaten
- 2/3 cup80g panko breadcrumbs
- 6 tbsp46g all-purpose flour
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 22 large eggs, soft-boiled and peeled
- 2/3 cup100g edamame, cooked and shelled
- 2 tbsp36g gochujang
- 2 tbsp42g honey
- 2 tsp2 tsp rice vinegar
- 2 clove2 clove garlic
- 1 tsp1 tsp sesame oil
- 2/3 cup60g cabbage
- 1 cup200g white rice, cooked
- 2 tsp2 tsp scallion
- 1 cup240ml vegetable oil, for frying
