Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, pork cutlets with kimchi and cheese. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
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?
Pork Cutlets with Kimchi and Cheese is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Pork Cutlets with Kimchi and Cheese is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can cook pork cutlets with kimchi and cheese using 7 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Pork Cutlets with Kimchi and Cheese:
- Take 80 grams Chinese cabbage kimchi
- Make ready 4 slice Pork loin slices
- Take 2 slice Sliced cheese
- Prepare 2 Shiso leaves
- Get 1 Egg
- Take 1 Flour, panko, oil for deep-frying
- Get 1 Salt and pepper
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. Combine bread crumbs and Parmesan in a third shallow bowl. Sprinkle cutlets with salt and pepper.
Steps 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.
To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork. These meals will make your weeknights way simpler. (And tastier!) Korean markets usually sell pork cutlets specifically prepared for tonkatsu with slits all over on the meat. Cut each cutlet into small pieces and serve on plate with cabbage slaw with the optional lemon and cucumber slices for garnish. Serve hot with the katsu along with rice and kimchi, if desired. While these cutlets should definitely make it into the week's dinner rotation, don't stop there.
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