Crispy Pork Cutlets With Kimchi Slaw
Ingredients
The pork cutlets
-
4
6-oz.
boneless pork chops
-
to taste
N/A
Kosher salt
-
½
cup
all-purpose flour
-
2
large
eggs
-
2
cups
panko
-
5
N/A
scallions
-
Vegetable oil
for frying
The kimchi slaw
-
10
oz.
Napa cabbage kimchi
-
½
medium head
red cabbage
-
2
Tbsp.
unseasoned rice vinegar
-
1
tsp.
sugar
The spicy mayonnaise
-
½
cup
mayonnaise
-
1
Tbsp.
gochujang (Korean hot pepper paste)
Instructions
- Pound the pork chops between plastic wrap to ¼" thick and season with salt.
- Dredge the pork in flour, dip in beaten eggs, and coat with panko.
- Prepare the slaw by chopping the kimchi and mixing it with sliced scallions and red cabbage.
- Add rice vinegar, sugar, and kimchi liquid to the slaw and toss well.
- Heat vegetable oil in a skillet and fry the pork until golden brown on both sides.
- Mix mayonnaise with gochujang for the spicy sauce.
- Serve the slaw on plates, top with sliced pork, and drizzle with spicy mayonnaise.
Nutrition Facts (estimated)
Servings
4
Calories
500
Total fat
30g
Total carbohydrates
40g
Total protein
25g
Sodium
800mg
Cholesterol
100mg
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