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Korean Style Pork Cutlets

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Korean Style Pork Cutlets
2010-10-01 Main Dish
5 62

Thin pork cutlets are breaded, then fried until golden brown, and served with a spicy Asian inspired sauce.

  • Servings: 4


4 Pork Cutlets
2 Eggs, beaten
Panko Bread Crumbs
Salt & Pepper
¼ cup Vegetable Oil
2 cloves Garlic, minced
1 Tbsp Minced Ginger
¼ cup Soy Sauce
¼ cup Rice Wine Vinegar
1 Tbsp Honey
1 Tbsp Hot Sesame Oil
½ Lime, juiced
Green Onions, for garnish


Place the cutlets between sheets of plastic wrap and pound until desired thickness (about 1/4-1/2 inch).

Pat dry, then season both sides with salt and pepper.

Dredge each cutlet in flour, shaking off the excess. Dip in egg, letting the excess drip off, then coat in bread crumbs. Let rest on a baking sheet for 5 minutes while the pan heats up.

Heat vegetable oil in a large pan or dutch oven. When the oil begins to shimmer, cook cutlets in batches until golden brown (about 3 minutes per side, depending on thickness).

Drain on paper towels.

In the same pan add the garlic and ginger and saute for 1 min.

Add the soy sauce, rice wine vinegar, honey, and sesame oil. Bring to a simmer, then add the lime juice.

Drizzle sauce over the cutlets, or serve on the side for dipping. Top with the green onions for garnish. Serve with roasted or stir-fried vegetables.

Helpful Tips:

For a milder flavor, use plain sesame oil instead.