Easiest Way to Prepare Perfect Pork Cutlets with Kimchi and Cheese

Pork Cutlets with Kimchi and Cheese. Beef tenderloin, bread crumbs, butter, cabbage, chicken, corn oil, eggs, flour, ground black pepper, hi-rice sauce, honey, ketchup, kimchi, lemon juice, mayonnaise, pork loin, rice, salt, sugar, water, yellow pickled radish. Vegan Kimchi Recipe Korean Kimchi Recipe The Best Kimchi Recipe Recipes With Kimchi Vegan Vegetarian Vegetarian Recipes Vegan Cabbage Recipes Canning Recipes Healthy Vegan Kimchi recipe!!! So many of you guys asked me… Seonkyoung, how to make kimchi without fish sauce?

Pound pork with a flat meat mallet or the bottom of a heavy saucepan to flatten. Korean Cheese Katsu Recipe & Video. This dish will have you coming back for more! You can Have Pork Cutlets with Kimchi and Cheese using 7 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Pork Cutlets with Kimchi and Cheese

1. Lets Go Prepare 80 grams of Chinese cabbage kimchi.
2. It's 4 slice of Pork loin slices.
3. What You needis 2 slice of Sliced cheese.
4. What You needis 2 of Shiso leaves.
5. It's 1 of Egg.
6. Lets Go Prepare 1 of Flour, panko, oil for deep-frying.
7. It's 1 of Salt and pepper.

Coat both sides of the cutlets with flour, dip them in the beaten eggs, and press them into bread crumbs. Panko breadcrumbs give this pork cutlet a great crunch, and the white gravy adds a nice finishing touch, making a simple meal the family will love. Crispy Panko-Coated Pork Cutlets With White Gravy. Have you tried Japanese style pork cutlet, the Tonkatsu?

Pork Cutlets with Kimchi and Cheese step by step

1. Make small cuts in the fat of the pork loin, and pound with the back of a knife. Sprinkle salt and pepper on both sides..
2. Place one slice of pork ⇒ one slice of cheese that is folded in half ⇒ one shiso leaf ⇒ kimchi, in that order, then cover with one slice of pork at the end..
3. Coat with flour ⇒ beaten egg ⇒ panko, in that order. Deep-fry in oil at 170℃. When both sides are golden brown, it's done..

The crisp coating outside with tender and juicy meat inside, ummmmm…. While European's pork cutlet is coated with bread crumbs and pan fried with a little bit of butter, Japanese Katsu is deep fried in vegetable oil which yields irresistible. Place the cheese in the pocket of the pork chop. Place a slice of mozzarella on top of a shiso leaf, then fold it in half. To serve, place the pork cutlet slices over the rice, then pour a generous serving.