Crispy Pork Cutlets With Kimchi Slaw

Kimchi adds heft and crunch to the cabbage slaw, while a drizzle of the fermenting liquid acts as a punchy dressing—a perfect side for the crunchy pork.

Original recipe source

Cook time: 35 minutes

Servings: 4

Ingredients

• 4 oz boneless pork chops 6 oz each, pounded to 1/4 inch thick
• 0 Kosher salt to taste
• 0.5 cup all-purpose flour
• 2 eggs large, lightly beaten
• 2 cups panko breadcrumbs
• 5 scallions separated dark green, white and pale green parts
• 10 oz Napa cabbage kimchi finely chopped
• 0.5 head red cabbage thinly sliced
• 2 Tbsp unseasoned rice vinegar
• 1 tsp sugar
• 0 vegetable oil for frying
• 0.5 cup mayonnaise
• 1 Tbsp gochujang Korean hot pepper paste

Instructions

1. Place the pork chops between 2 sheets of plastic wrap. Using a meat mallet, pound to 1/4" thick and season on both sides with kosher salt.
2. Prepare three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Season each with a pinch of salt.
3. Dredge the pork in flour, then dip in egg, and coat with panko, pressing to adhere. Transfer to a baking sheet.
4. Thinly slice the scallions, separating dark green parts from white and pale green parts. Chop the kimchi, leaving liquid behind.
5. Combine kimchi, white and pale green scallions, and red cabbage in a large bowl. Add rice vinegar, sugar, and kimchi liquid; toss and season.
6. Pour vegetable oil into a skillet to 1/4 inch depth and heat over medium-high. Fry pork in batches until golden brown, about 2 minutes per side.
7. Whisk mayonnaise and gochujang in a small bowl until smooth.
8. Serve the sliced pork on top of the kimchi slaw, drizzle with spicy mayonnaise, and garnish with dark green scallion parts.