Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, pork cutlets with kimchi and cheese. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Pork Cutlets with Kimchi and Cheese is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Pork Cutlets with Kimchi and Cheese is something which I have loved my whole life. They’re fine and they look wonderful.
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. Korean Cheese Katsu Recipe & Video. Flavorful strips of pork shoulder are marinated in a spicy-sweet sauce, then stir-fried with kimchi. [Photographs: Daniel Gritzer].
To begin with this particular recipe, we must prepare a few components. You can cook pork cutlets with kimchi and cheese using 7 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Pork Cutlets with Kimchi and Cheese:
- Take 80 grams Chinese cabbage kimchi
- Take 4 slice Pork loin slices
- Take 2 slice Sliced cheese
- Get 2 Shiso leaves
- Take 1 Egg
- Make ready 1 Flour, panko, oil for deep-frying
- Prepare 1 Salt and pepper
Pound pork with a flat meat mallet or the bottom of a heavy saucepan to flatten. Japanese Breaded Pork Cutlet with Sweet Tomato Soy Sauce. · Mac and Cheese Balls are the PERFECT comfort food that is crisp on the outside and creamy on the inside. #macandcheese #macncheese #sweetandsavorymeals #easyrecipe #pastafoodrecipes #recipevideo. 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.
Instructions to make Pork Cutlets with Kimchi and Cheese:
- 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.
- 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.
- Coat with flour ⇒ beaten egg ⇒ panko, in that order. Deep-fry in oil at 170℃. When both sides are golden brown, it's done.
Use a meat tenderizer or the back of your kitchen knife to pound and. While these cutlets should definitely make it into the week's dinner rotation, don't stop there. Pork's possibilities are vaster than you may know. For a whole slew of ideas on how to incorporate this versatile dinnertime star, visit the National Pork Board for recipes, tips, and guides to pork cuts and. To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork.
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